high heat oil,like avocado oil or grapeseed oil for oiling the grill and brushing on the skewers
Instructions
If you're using bamboo skewers, make sure they have been soaked in water for at least 20 minutes to avoid burning on the grill.
Cut the chicken thighs into 1-inch pieces. Remove the stem and seeds from the peppers, cut into quarters and then in half widthwise. Slice the onion into 6 or 8 pieces, depending on its size. Slice the zucchini into bite-sized pieces at least ½ inch thick.
Sprinkle with kosher or sea salt and pepper and brush with a high heat oil like avocado oil or grapeseed oil.
Whisk together both types of mustard, honey, lemon juice and finely chopped rosemary.
Grill the kabobs over medium heat for 6-10 minutes per side, or until the chicken is no longer pink inside.
Brush the skewered chicken and veggies with the rosemary-mustard glaze and grill for another few minutes on each side until the chicken has reached an internal temperature of 165°F.
Remove from the heat and serve with salad or sides. See the serving suggestions in the post.
Notes
See the post for delicious recipe ideas to serve with these chicken kabobs.