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If using wooden skewers, get them soaking in water right away.
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2
In a medium bowl, stir together the oil, honey, mustard and curry powder.
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3
Reserve 1/3 cup of the marinade for brushing on the kebabs while grilling.
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4
Pour the rest of the marinade into a gallon-sized baggie and add the chicken pieces, turning the baggie to coat all the chicken.
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5
Refrigerate the marinating chicken for 2 to 4 hours, turning the bag over halfway through.
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6
Thirty minutes prior to grilling, remove the chicken from the marinade and slide it onto the skewers.
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7
Sprinkle with salt and pepper, to taste.
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8
At the same time, preheat your grill to medium-high heat.
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9
Grill on medium-high heat for about 15 minutes total, turning every 2 to 3 minutes.
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10
Brush on the reserved marinade during the final few minutes of grilling.
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11
We like to also grill veggie and fruit kebabs at the same time.
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Our favorite combination is a mixture of onions, assorted sweet bell peppers, whole mushrooms and fresh pineapple.
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We just brush them lightly with olive oil and then sprinkle with salt and pepper.
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14
While I like the appearance of kebabs that have the meat, veggies and fruit all on the same skewers, my husband (the griller) likes the better control he has over doneness when the meat is on separate skewers.
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15
Source: Adapted from a baked Honey Mustard Chicken recipe that Sandy Heinsch introduced me to, originally found in the cookbook Simple Elegance from Our Lady of Perpetual Help Womens Guild in Germantown, TN.
