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The Zakarian Family's Honey-Mustard Chicken Skewers

"The Family That Cooks Together," Little, Brown and Company, 2020.
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

Traditional chicken fingers are a beloved option that's hard to resist, but if you're looking to give them a rest, this recipe is just as satisfying. With this recipe, we skip the heavier breading and give tender chicken some Mediterranean flair. 

Technique tip: If you don't have a grill or grill pan, the chicken pieces can be cooked un-skewered, right in a frying pan.

Be sure to set aside 15 to 30 minutes to soak the wooden  skewers so they don't burn on the grill. We like to marinate the chicken for at least 2 hours, but if you have 10 to 15 minutes, the meat will still be flavorful. 


  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1/2 teaspoon ground allspice
  • Kosher salt and freshly ground pepper
  • pounds skinless, boneless chicken breast halves (about six small)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon sesame seeds, toasted



Combine the mustard, honey, yogurt, olive oil, cilantro, ginger, allspice, salt and pepper in a large zip-top plastic bag. Cut each chicken breast into six cubes. Add the chicken to the bag; seal, turning to coat. Marinate, turning the bag occasionally, for at least 30 minutes at room temperature, or up to 2 hours in the fridge.


Spray a grill or grill pan with nonstick cooking spray or olive oil and preheat to medium-high heat.


Remove the chicken from the bag, discarding marinade. Thread the chicken evenly onto 12 skewers.


Grill, turning to cook evenly, for 10 minutes, or until cooked through to an internal temperature of 155 F.


Place the skewers on a platter, then sprinkle with parsley and toasted sesame seeds before serving.