 | | Directions | | In a plastic bag, combine the ground mustard, Worcestershire sauce, water, soy sauce and oil; remove 1/3 cup and set aside. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken with vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken is done. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 2 teaspoons ground mustard |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1/2 cup water |
| - | | 1/2 cup soy sauce |
| - | | 1 tablespoon vegetable oil |
| - | | 4 boneless skinless chicken breast halves |
| - | | 2 zucchini, cut into 1 1/2 inch slices |
| - | | 1 onion, cut into wedges |
| - | | 1 red or green pepper, cut into chunks |
| - | | 8 fresh mushrooms |
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