Chicken Skewers

Horseradish Dijon Chicken Skewers

Horseradish Dijon Chicken Skewers

Horseradish Dijon Chicken Skewers

Andrea Richter

These Horseradish Dijon Chicken Skewers are packed with bold flavor from St. Elmo Coarse-Cut Horseradish, St. Elmo Seasoning, and a tangy Dijon marinade. Grilled alongside tender potatoes, mushrooms, and leeks, they're an easy, crowd-pleasing meal that's perfect for summer cookouts, weeknight dinners, or backyard entertaining.

Ingredients

  • 1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
  • 8 oz. baby yellow potatoes, halved
  • 3 small leeks, cut into 1-inch pieces
  • 8 oz. large button mushrooms, halved
  • 2 tbsp. kosher salt
  • 2 tbsp. St. Elmo Seasoning
  • St. Elmo Creamy Horseradish, for serving

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  • Ā¼ cup Dijon mustard
  • 1 tbsp. garlic, minced
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. St. Elmo Coarse-Cut Horseradish
  • 4 tbsp. olive oil

  • Creamy Horseradish

Directions

  1. Preheat the grill to medium-high heat.
  2. Boil the potatoes in salted water for about 10 minutes, or until fork tender. Drain and let cool slightly.
  3. Simmer the leeks in water for 3 minutes until just tender, then drain.
  4. In a bowl, whisk together the Dijon mustard, garlic, rosemary, St. Elmo Coarse-Cut Horseradish, olive oil, and 1 tablespoon of St. Elmo Seasoning.
  5. Season the chicken with the remaining St. Elmo Seasoning.
  6. Thread the chicken, potatoes, mushrooms, and leeks onto skewers, alternating ingredients. Brush generously with the Dijon horseradish marinade.
  7. Grill the skewers for about 8 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165Ā°F.
  8. Serve hot with St. Elmo Creamy Horseradish for dipping.
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