Mustard Chicken and Bell Pepper Kabobs

• 14 cup Dijon mustard
• 1 (8 ounce) container sour cream
• 2 tablespoons minced fresh garlic
• 1 12 tablespoons horseradish
• 2 tablespoons honey
• 12 teaspoon seasoning salt (can use more, or use white salt)
• black pepper
• 1 teaspoon dried chili pepper flakes (or to taste)
• 6 boneless chicken breasts (cut into about 1-1/2-inch cubes)
• 2 large red bell peppers, seeded and cut into large pieces

1. In a large bowl mix together the Dijon mustard, sour cream, garlic, horseradish, honey, seasoned salt, pepper and chili flakes; remove about 3/4 cup and chill the remaining mustard mixture for 5 hours.
2. In a large glass bowl toss the chicken cubes with the 3/4 cup mixture; cover and chill for 5 hours.
3. Remove the chicken and discard the marinade.
4. Thread the chicken on skewers alternating with the red bell pepper.
5. Grill covered over medium heat (350-400F) for about 12 minutes or until done.
6. Serve with remaining mustard/sour cream sauce.

mustard, sour cream, fresh garlic, horseradish, honey, salt, black pepper, chili pepper, chicken breasts, red bell peppers

Taken from www.food.com/recipe/mustard-chicken-and-bell-pepper-kabobs-171227 (may not work)