Directions

1. Remove a lemon from the jar and rinse it to remove the salt. Discard any seeds and remove the pulp. Use a 5" Petite Santoku or similar knife to cut the rind into thin strips and then mince finely.
2. Mix the Dijon mustard, preserved lemon, honey, basil, mint, lemon juice and olive oil in a large bowl. Add the chicken and peppers and marinade for at least 1 hour or up to 12 hours.
3. Preheat the oven to 450°F.
4. Skewer the chicken and peppers onto wooden or metal skewers. Cut larger peppers in half so skewers are uniform in size.
5. Cook uncovered for 10 minutes per side. Turn oven to broil and broil for 2 minutes more or until chicken and peppers are slightly charred.
6. The skewers can also be cooked on a hot grill for about 8 minutes per side.