Ingredients
2 teaspoons ground mustard1 tablespoon Worcestershire sauce1/2 cup water1/2 cup soy sauce1 tablespoon canola oil4 boneless skinless chicken breast halves2 medium zucchini, cut into 1-1/2-inch slices1 medium onion, cut into wedges1 medium green pepper, cut into chunks8 to 12 medium fresh mushrooms
Preparation
In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade.
Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.
