Monday, June 1, 2020

Honey Mustard Chicken Kabobs with Rosemary and Lemon & Bee K'onscious Honey Review

I jumped at the chance to review Bee K'onscious Raw Honey which is 100% organic and environmentally friendly. The first two things I wanted to make were these Honey Mustard Chicken Shish-Ka-Bobs with Rosemary and Lemon and a coleslaw I'll share soon. The honey paired very well with lemon and added a nice sweetness. It also added a good amount of ~sticky~ to the sauce, coating the kabobs well. This is the second honey marinade that I've used with summer squash and I have to say it's a match made in heaven! Just in time for those over achieving zucchini plants to start producing:@)

Bee K’onscious only partners with beekeepers that maintain ethical and sustainable beekeeping practices. The company is also committed to packaging their honey in glass jars and shipping to customers using only recyclable, corrugated packaging. You can click HERE to read about the health benefits of honey. 

The good folks at Bee K'onscious sent me a jar of Cipo Uva Brazilian Raw Honey. The write-up says it's fresh and fruity, reminiscent of dates and figs. Immediately upon removing the lid for the first time, I found that unmistakable heady honey scent with just the slightest hint of a smoky under tone. Perfect for grilling and strong enough to hold up to recipes that call for dominant herbs and spices.
Raw honey is thick, a little cloudy, and can have some natural crystals. 
I measured mine into a small bowl and then heated the bowl for a few seconds in warm water so it could be mixed with everything else.

This is a flavor combination I really enjoyed, and I've added it to the list for Sunday dinners...
Truly good stuff:@)

Honey Mustard Chicken Kabobs with Rosemary and Lemon
2 Tblsp Honey
2 Tblsp Grainy mustard
2 Tblsp Olive oil
2 Tblsp Fresh lemon juice
2 Tblsp Minced onion
2 Tblsp Minced fresh rosemary
S&P to taste
1 lb chicken breast, cut into 1"-ish cubes
Vegetables for grilling, any thing you'd like: Zucchini, yellow squash, peppers, onions, etc.
  1. Mix honey, mustard, oil, lemon juice, onion and rosemary, and add S&P to taste.
  2. Reserve 2-3 Tblsp of marinade.
  3. Add chicken to marinade, coat well. Let sit in refrigerator for an hour, stirring occasionally.
  4. Remove from fridge and light grill.
  5. Add cut up vegetables of choice to chicken and marinade. Stir well to coat.
  6. Once grill comes to temperature, alternately skewer meat and vegetables.
  7. Oil grates and cook over medium heat for 8-10 minutes, turning once. Brush with reserved sauce during the last few minutes of grilling.
Eat well and have a hap-BEE day:@)


  1. What a great kabob sauce Lynn, it sounds wonderful!

  2. The marinade sauce sounds really nice for the chicken. I will have to try this sometime.

  3. Oh yummy, Lynn!! I like that the recipe uses 2T. of all the ingredients, too. I’ll be trying this soon. Thank you.

  4. I'm always game to try a new marinade! And I have everything on hand, too. Looks delicious!


Thanks for stopping by!


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