Mustard Kabob Glaze
Makes enough for more than four very full skewers
1/4 cup Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Put the mustard(s) in a small mixing bowl and stir, add the wet ingredients and stir, and then all the dry ones and stir. Once you're done stirring, just apply over meat and veggies and cook as you like, though I recommend using your grill.
A note: This originally called for much more whole grain mustard and only a little Dijon, but I worked with what I had and it turned out great.
Everyone's first bites! This went excellently with my friend's contributions, hummus and pita for appetizers, homemade strawberry lemonade, and a phenomenal carrot cake