Grilling, Smoking and Barbecuing Recipes
Grilled Chicken and Peach Kabobs
Yield: 4 servings
Ingredients
Kabobs
- 4 boneless, skinless chicken breast halves
- 2 small zucchini, cut into 1/2 inch rounds
- 16 cremini mushrooms
- 3 ripe peaches, cut into eighths (may use frozen if fresh not available)
- 8 wooden or metal skewers
Marinade
- 1/4 cup olive oil
- 1/4 cup coarse grainy mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon orange zest
Instructions
- If using wooden skewers, place in water and soak for at least one hour.
- Cut chicken into 1-inch dice.
- In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest.
- Slowly whisk in olive oil to combine.
- Thread chicken, zucchini rounds, mushrooms and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.
- Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate.
- Marinate, turning skewers occasionally, for at least 30 minutes or overnight.
- Heat grill on high heat.
- Place skewers on grill and cook, turning, for about 10 minutes.
- Serve over rice.
Nutrition
Per serving: 290 calories; 8g fat; 1.5g saturated fat; 16g carbohydrate; 12g sugars; 38g protein
Attribution
Recipe and photo used with permission from:
National Chicken Council