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Tangy Almond Chicken Kabobs

Tangy Almond Chicken Kabobs

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Jessica

This recipe is very, very tasty, and very simple to make. If anyone likes chicken, almonds, and needs a big twist to dinner, it's all right here! It's tangy and sweet and very good. It makes a great appetizer for 6 to 16 people.

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
  3. Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
  4. Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.
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Reviews

Hot Chilli
44
1/25/2004

This is an excellent recipe. The chicken was flavoursome and tender and the toasted almonds added a wonderful texture. I used a high quality dijon mustard which I think this dish needs in order to produce the wonderful flavour. Thank you for sharing Jessica!

cp218
36
5/11/2004

I make a very similar recipe in a pan with a few changes. Add soy sauce and garlic salt to the marinade. Plus, I use olive oil, which is healthier.

NKTAUBE
33
9/17/2004

Very good recipe! I marinated the chicken 8 hours before cooking. It is a very light flavor of marinade. If you are looking for something strong, this is not it. But I found the combination of the marinade & the crunchy almonds to be very delicious. The flavors are so different, but really complement each other. Cook time is longer than recipe states, though.