Chicken & Artichoke Skewers
Kabobs make nice appetizers since they are the ultimate finger food! Use mini skewers, and add 1-2 pieces of chicken/artichoke to each. Also, try this recipe with beef… substitute the artichoke hearts for cherry tomatoes – use your creativity and enjoy!
¼ cup lemon juice
2 tablespoons virgin olive oil
1 tablespoon oregano
1 teaspoon gluten free Dijon mustard (Check label for allergens!)
1 teaspoon honey
8 ounces boneless, skinless chicken breast meat, cut into 2” cubes
2 cups artichoke hearts, frozen and thawed or canned and drained
Preheat broiler in the oven.
In a medium bowl, whisk together all ingredients, but the chicken and artichoke hearts. Next, add the chicken and toss to coat. Thread the meat alternately with the artichoke hearts onto skewers, depending on length. (Tip: If using wooden skewers, soak them in water for 10 minutes to prevent from burning.)
Broil about 5” from the heat (or use a gas grill), turning constantly, until the meat is cooked thoroughly.