12 wooden or metal kabob skewers
1/2 cup organic yellow mustard
2 heaping TB. honey
1 tsp. fresh thyme, finely chopped
2 tsp. lemon juice
2 tsp. olive oil, plus more for greasing the grill
Pinch cayenne pepper
1 lb. skinless chicken breast, cut into 1-inch chunks
1 red onion, quartered, core removed, and separated into pieces
3 zucchini and/or summer squash, cut into 1/2-inch discs
8-10 large button mushrooms, quartered
Sea salt and freshly ground black pepper, to taste
If using wooden skewers, soak them in water for at least an hour before putting them on the grill.
In a medium bowl, whisk together mustard, honey, fresh thyme, lemon juice, olive oil, and cayenne pepper. Separate into two equal bowls and set aside.
Heat grill to medium-high. Prepare the kabobs by alternating between pieces of chicken and veggies, or if preparing for veggie and meat lovers, keep chicken and veggies on separate skewers. Slide about 8 pieces onto each skewer, careful to leave enough room on the skewer to handle comfortably.
Use a paper towel dipped in olive oil to lightly grease the grill. Place the skewers on the uncovered grill with the handles hanging over the edge so they stay cool. Rotate kabobs after about 4 minutes. Using half of honey thyme mustard, baste each kabob after about 6 minutes. Season with sea salt and black pepper.
Turning occasionally, cook vegetarian kabobs for about a total of 10 minutes and chicken kabobs for about 10-12 minutes, or until the thickest piece of chicken is cooked through.
Remove from grill and move to a platter. Option to keep food on the skewer or remove pieces from skewer with a fork. Serve hot with remaining bowl of honey thyme mustard for dipping.