A delicious, simple recipe for 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.