Flavorful and easy dijon shrimp and chicken kabobs recipe that your family will enjoy!
24 large shrimp, peeled, deveined
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 small red peppers, cut into bite-size pieces
1 medium zucchini, halved lengthwise, cut into bite-sized pieces
1/2 cup Dijon Mustard
1/2 cup apple juice
1 Tbsp. lite soy sauce
2 cloves garlic, minced
2 cups cooked rice
MIX shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
PREHEAT grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.
MEANWHILE, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over rice; drizzle with mustard mixture.