• 2 chicken breasts, boneless & skinless, cut into 1 inch pieces
• 2 ambrosia apples, cut into 1 inch pieces
• 1 package halloom cheese, cut into 1 inch pieces
• 1 tsp apple cider vinegar
• 2 tbsp Maille Old Style Mustard
• 1 tsp honey
• 1/2 tsp olive oil
• 2 tbsp of greek yogurt
• salt and pepper
• skewers

If using bamboo or wood skewers, soak in water for 30 minutes before assembling.
Preheat grill or grill pan to medium heat

In a bowl mix together apple cider vinegar, mustard, honey, oil, greek yogurt, and a pinch of salt and pepper. Separate mixture into two bowls. This is your dip/marinade. Set aside.
Alternate your apple, chicken and halloom cheese on the skewer. Don’t put too many pieces on the skewers. 4 – 6 is good measure to start for longer skewers, 2-4 for shorter ones. Once all skewers are prepared, brush on some of the reserved marinade from one of the bowls you set aside. Save the other bowl for a dipping sauce for later.
Grill skewers about 10 minutes, turning regularly. Chicken is done when there is no more pink inside. If you are not sure, check for doneness by cutting open a piece of the cooked chicken.

Serve with reserved bowl of dipping sauce.

Makes about 16-20 smaller kabobs.