Garlic-Mustard Glazed Skewers

• servings: 6 servings
• total time: 45 minutes

Ingredients

1/4 cup coarse or whole grain mustard

2 tablespoons smooth Dijon mustard

4 cloves garlic, minced

2 tablespoons white wine vinegar

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 tablespoon finely chopped fresh rosemary leaves

2 teaspoons smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 to 3 pounds boneless skinless chicken cutlets, in big chunks, or beef

Directions

Make the glaze: Mix all ingredients together and let rest, if you have the time, for 30 minutes. It can also be kept for a week, if not longer, in the fridge in an airtight jar.

To make and grill skewers: Soaking wooden skewers in water helps prevent them from burning on the grill. Thread meat onto skewers; I try to leave a finger of space between each chunk so that they will cook more evenly. Pour some glaze into a separate bowl and brush skewers generously with it. You cannot reuse what you’ve dipped a brush that touched raw meat with, so best to add more to the bowl as you use it up, rather than dipping the brush into the full amount and finding you had to waste the leftovers. Grill over medium-high heat until cooked, turning regularly for even color.

Serve as is.