Dijon Chicken Kabobs
1 lb Small red potatoes; halved
3 tb Honey
2 tb Dijon mustard
1 tb Fresh lemon juice
1/2 ts Dried thyme
1/4 ts Freshly ground black pepper
1 lb Skinless boneless chicken breast, cut in 32 pieces
16 lg Mushrooms; stems removed
16 Cherry tomatoes
Preheat the grill to a medium heat. (When ready to cook, spray the rack–off the grill–with nonstick cooking spray. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain.
In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper. Add the chicken and mushrooms, tossing to coat well.
Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers. Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through. Divide the skewers among 4 plates and serve.