Ingredients

Scale

For the Kabobs

1 1/2 lbs chicken, cut into 1 1/2 inch cubes

1 large red onion, cut into 1 1/2 inch chunks

2 small zucchinis, cut into 1/4 inch slices

1 8-oz package baby Bella mushrooms, whole

3 Tbsp olive oil

For the Marinade

1/4 cup honey

2 Tbsp Dijon mustard

2 Tbsp yellow mustard

2 Tbsp orange juice

1 Tbsp coconut aminos (or soy sauce)

1 Tbsp brown sugar

1 tsp parsley

1 tsp paprika

1 tsp garlic powder

1 tsp salt

1/2 tsp onion powder

1/4 tsp pepper

For Honey Mustard Dip:

3 Tbsp reserved honey mustard marinade

2 Tbsp mayonnaise

1/3 cup sour cream

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Instructions

Combine all marinade ingredients. Remove 1/3 cup of the marinade to a small bowl and set aside. Add the chicken to the remaining marinade, along with 3 Tbsp of olive oil. Stir well to combine and coat the chicken. Cover and refrigerate, allowing the chicken to marinate for at least 4-6 hours, or overnight.

From the reserved marinade, remove 3 Tbsp and place in a small bowl. Add the mayo and sour cream and stir to combine. This makes the honey mustard dipping sauce. Refrigerate until ready to serve.

When ready to cook, preheat the grill to medium high heat. Thread the zucchini, mushrooms, red onion, and marinated chicken onto grill-safe skewers. Place onto the grill and immediately baste the top with reserved marinade. Grill for 4-5 minutes, then flip and baste again. Grill for another 4-5 minutes, until the chicken is cooked through.

Serve with the honey mustard dipping sauce.