Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine ingredients for Aioli sauce. Store in refrigerator to blend flavours.
Combine ingredients for the marinade. Add chicken and marinate for at least 3 hours.
Alternate chicken, peppers and mushrooms on skewers. If using wood skewers, soak them in water first so they don’t burn on the grill.
Grill for 4 minutes per side or until meat thermometer reads 165°F (74°C).
Drizzle with grainy mustard aioli sauce before serving.
|Per 485 g serving||Amount|
|Saturated Fat||3 g|
|Per 485 g serving||% Daily Value|