I’m not a great cook, but in order to help out my wife I’ve been cooking at least 2 days a week for the last year or so. I’ve found a few recipes that work and pretty much stick to them. Yes, this is quite boring but it works for us. However, when I ask my wife if she likes it, she says she likes not cooking those nights which isn’t a big encouragement! Last week I got the idea that I was going to make kebabs and when I went to the store to get ingredients, a bottle of brown mustard called my name.
I went searching for a recipe that had brown mustard in it that met my dietary needs and didn’t require me to go back to the store. Unfortunately there wasn’t an easy way to take an inventory of what we had and get a recipe, so my searching came up with a recipe that was kind of in the ballpark of what I wanted. I don’t experiment in the kitchen and tend to follow recipes, but I decided to go out on a limb and make some modifications. When I cooked the chicken the following night, my wife said it was excellent which was a huge relief to me! I guess I’m starting to understand what ingredients make what flavors and what we like. Who knows, I might take a cooking class one day!
In any case, for my own records here is the recipe I ended up using:
- 1/4 cup honey
- 4 tablespoons sweet brown mustard (no added sugar)
- 1 tablespoon coconut aminos
- 1 tablespoon coconut sugar
- 1 tsp parsley flakes
- 1 tsp paprika
- 1 tsp salt
- 1 tsp minced garlic (we have a big container from Costco)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1/2 green bell pepper
- 1/2 red bell pepper
- Other vegetables to grill
- 1 to 1.5 lbs chicken
- Combine all ingredients (except for the vegetables and chicken) in a small metal bowl.
- Whisk ingredients.
- Cut chicken into chunks.
- Cut peppers and other vegetables into chunks
- Put chicken and peppers in quick marinator (not sure this really does anything, but I did it anyway).
- Pour marinade over chicken and peppers.
- Completely cover everything with marinade.
- Refrigerate for 24 hours.
- Place chunks on metal skewers.
- Grill to perfection!