Grilled Veggie and Chicken Kabobs with Honey Thyme Mustard

With Memorial Day weekend just around the bend, I’ve cooked up a simple, healthy and delish dish to meet all your holiday BBQing needs.

Enter Grilled Veggie and Chicken Kabobs with Honey Thyme Mustard.

Nothing says Memorial Day BBQ quite like kabobs do. So get ready to fire up the grill and toss these bad boys on! They’re quick and easy and sure to be a crowd pleaser for men, women and kiddos of all ages.

a stack of kabobs with chicken, zucchinis, red onions on a white plate on a wooden board

Have a safe and happy holiday weekend and remember you can have fun and eat clean good food too.

With kabob love,


Grilled Veggie and Chicken Kabobs with Honey Thyme Mustard

Yield: 12 kabobs


  • 12 wooden or metal kabob skewers
  • ½ cup organic yellow mustard
  • 2 heaping TB. honey
  • 1 tsp. fresh thyme, finely chopped
  • 2 tsp. lemon juice
  • 2 tsp. olive oil, plus more for greasing the grill
  • Pinch cayenne pepper
  • 1 lb. skinless chicken breast, cut into 1-inch chunks
  • 1 red onion, quartered, core removed, and separated into pieces
  • 3 zucchini and/or summer squash, cut into ½-inch discs
  • 8-10 large button mushrooms, quartered
  • Sea salt and freshly ground black pepper, to taste

If using wooden skewers, soak them in water for at least an hour before putting them on the grill.

In a medium bowl, whisk together mustard, honey, fresh thyme, lemon juice, olive oil, and cayenne pepper. Separate into two equal bowls and set aside.

Heat grill to medium-high. Prepare the kabobs by alternating between pieces of chicken and veggies, or if preparing for veggie and meat lovers, keep chicken and veggies on separate skewers. Slide about 8 pieces onto each skewer, careful to leave enough room on the skewer to handle comfortably.

Use a paper towel dipped in olive oil to lightly grease the grill. Place the skewers on the uncovered grill with the handles hanging over the edge so they stay cool. Rotate kabobs after about 4 minutes. Using half of honey thyme mustard, baste each kabob after about 6 minutes. Season with sea salt and black pepper.

Turning occasionally, cook vegetarian kabobs for about a total of 10 minutes and chicken kabobs for about 10-12 minutes, or until the thickest piece of chicken is cooked through.

Remove from grill and move to a platter. Option to keep food on the skewer or remove pieces from skewer with a fork. Serve hot with remaining bowl of honey thyme mustard for dipping.

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Showing 2 comments
  • Val

    My 3 year old calls the marinade for this, yummy, yummy sauce. When I make this, I leave the sauce on the side because my other son and husband are not big mustard fans. But the little one asks for it whenever I make anything chicken! I have even used as a salad dressing and leave a mason jar of it in the fridge! Thanks for a great flavor!!!!

    • Jo and Jules

      YAY! We love hearing that! What a great idea of using it as salad dressing, too. Please tell your son we appreciate the new nickname of the sauce. We might have to adopt that. ;-)

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