Chargrilled chicken kebab with honey and grain mustard


(For 12 canapes)

  • 2 punnets Mustard Cress
  • 1 chicken filet
  • 1 tsp old grain mustard
  • 1 tsp liquid honey
  • 1 tbsp olive oil
  • a couple of pinches dried rose petal


  • Before you start, you’ll need to soak a dozen of small bamboo skewers in cold water (it will avoid them from burning on the grill later).
  • Cut the chicken filet into 12 regular strips and arrange each strip on a bamboo skewer to make the kebab. 
  • Mix the honey and grain mustard in a little bowl, ready to use. 
  • Brush the kebab with the olive oil, them cook them on a hot grill on the stove. 
  • Once cooked, brush the honey and mustard mix on each one and toss them in the freshly cut Mustard Cress. 
  • Serve them hot with a few dried roses petal. 

Recipe: Franck Pontais

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