Ingredients for Almond Chicken Kabobs
- 1/4 cup steak sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove minced garlic
- 2 boneless, skinless chicken breasts
- 1/2 cup slivered almonds
- 16 wooden skewers
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How to Make Almond Chicken Kabobs
- In a small bowl, whisk together 1/4 cup steak sauce, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 clove minced garlic.
- Set aside.
- Cut 2 boneless, skinless chicken breasts into 16 cubes (approximately 1 inch each).
- In a medium non-metal bowl, combine the chicken cubes and 1/2 cup of the prepared steak sauce mixture.
- Cover the bowl and chill in the refrigerator for at least 1 hour, turning occasionally.
- Soak 16 wooden skewers in water for at least 30 minutes to prevent burning.
- Thread 2 chicken cubes onto each skewer.
- Preheat grill to medium heat.
- Grill the kabobs for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), turning and brushing frequently with the remaining sauce.
- Remove the kabobs from the grill.
- Immediately roll the hot kabobs in 1/2 cup slivered almonds to coat evenly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
3g
Carbs
0g
