Garlic-Mustard Glazed Skewers

I had a fantastic time visiting Utah last week and left with only one complaint: the snow. The second half of my trip was cold and dreary and it snowed for two days. Not how I envisioned my April would begin. It was such a stark contrast to what I came home to- spring in full bloom. Richmond has been beautiful, sunny, and warm. And I'm thrilled. In honor of the glorious weather, for my first home-cooked meal in a week I decided to break out the grill. It had been sitting shivering in the back yard all winter long, no doubt anticipating this moment of its unveiling. It turned out to be the perfect welcome home and warmth and springtime meal.

Kabobs are one of my favorite things to grill. They're fast, easy, and fun. This garlic-mustard glaze was meant for beef tenderloin, but I adapted it as a marinade for chicken. (Not that beef tenderloin skewers wouldn't be to-die-for. I can't afford them.) Instead of brushing the glaze on right before grilling, I let the meat soak in the fridge for about five hours. Every bit of that chicken was infused with garlic, mustard, rosemary, and smoked paprika. The charred vegetables threaded in-between picked up a hint of the flavors as well. Don't hesitate to use this recipe on beef, turkey, or pork as well. Just adjust the method and cooking time accordingly.

Garlic-Mustard Glazed Skewers
INGREDIENTS
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lbs. chicken breast (or turkey, pork, or beef tenderloin), cubed

DIRECTIONS
1. In a medium bowl, whisk together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika, salt, and pepper. Pour over meat and marinade for at least 30 minutes, up to 6 hours.

2. Preheat grill to medium-high. Discard excess marinade and thread meat onto skewers. Grill (drizzle with a little olive oil to prevent sticking) until the juices run clear (if using chicken).

Makes enough marinade for 2 lbs. of meat.

(Adapted from Bobby Flay's Grilling For Life)