peach & chicken kabobs
I cannot believe that summer is nearly over! I’m seriously pinching myself that we’re already into September and that sweater-football-and-nights-by-the-fireplace season is just around the corner.
However, as always seems to be the case with our crazy midwest weather, today was nearly 100 degrees again. So to celebrate some of the few crazy-hot days remaining, I decided to grill up these peach and chicken kabobs tonight for a dinner with friends. They were super simple and easy to make on the grill pan (in my little loft), although I’m sure they would be even better cooked up outside on a grill. I loaded mine up with some farmers market veggies and some ripe local peaches, and then chose to go with a very light marinade to let the flavors shine through.
Served up with some couscous, these kabobs made a wonderful main dish! I’m pretty sure we all went back for seconds (and a few thirds), and just loved the freshness along the way. I need to remember to make kabobs more often — such a simple, versatile meal. Definitely perfect for celebrating the end to a wonderful summer!
Peach & Chicken Kabobs
- 2 Tbsp. red wine vinegar
- 1 Tbsp. chopped fresh thyme
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup olive oil
- juice of half a lemon
- 2-4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 2 small zucchini, cut into ½-inch rounds
- 1 large red bell pepper, cut into bite-sized pieces
- 1 small white onion, cut into bite-sized pieces
- 1 (8 oz.) carton button or baby bella mushrooms, halved
- 3 ripe peaches, cut into ½-inch slices
- wooden skewers, soaked in water for at least 5 minutes (to prevent burning)
Whisk together first six ingredients (vinegar through lemon juice) in a small bowl to make the marinade. Set aside.
Prepare the kabobs by randomly threading the chicken, zucchini, red bell pepper, onion, mushrooms and peaches onto the wooden skewers. Lay them out on a foil-covered baking sheet or in a large baking pan, and then drizzle evenly with the marinade. Cover with plastic wrap and refrigerate for 30 minutes or up to 8 hours, turning partway through to coat more of the kabobs with the marinade.
Heat the grill or grill pan to high. Cook the kabobs, turning every minute or two, until the chicken is thoroughly cooked and no longer pink inside. (Cooking times will vary based on the size of your chicken pieces, but mine took about 8-10 minutes.) Remove kabobs from grill and serve over couscous.