Grilled Chicken & Peach Kebabs is an easy and delicious blend of the best flavors of the summer season. Thread chunks of boneless, skinless chicken breast halves onto skewers, interspersed with chunks of zucchini, peaches and mushrooms. Marinate in a mixture of olive oil, mustard, vinegar, thyme and orange zest before grilling.
Recipes for Cooking Chicken Any Time of Year
4 boneless, skinless chicken breast halves
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
1/4 cup olive oil
2 small zucchini, cut into ½-inch rounds
16 cremini mushrooms
3 ripe peaches, cut into eighths
8 wooden or metal skewers
If using wooden skewers, place in water and soak for at least 1 hour.
Cut chicken into 1-inch pieces. In small bowl, whisk together mustard, vinegar, thyme, salt, pepper and orange zest. Slowly whisk in olive oil until combined.
Alternately thread chicken, zucchini, mushrooms and peach slices onto skewers. Be sure to leave enough space at bottom of skewer to hold and turn.
Place skewers in single layer on sheet pan or baking dish, and pour marinade over the top, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil. Marinate in refrigerator, turning skewers occasionally, for at least 30 minutes or overnight.
Heat grill to high. Place skewers on grill and cook, turning often, for about 10 minutes.
Serve over rice. Yields 4 servings.
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