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Tonight's Dinner: Chicken and Peach Kabobs

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Not your Typical barbecue Fare

Since peaches and plums are at the height of their season right now, nothing says summer like skewers on the barbecue made with your favorite protein and fruits. Add a honey glaze and you've got a dinner even the pickiest eater will love.

Psst... I have a confession to make. I love peaches. Fresh peaches, not the kind you find in a jar. Okay, I like those too. But they're not nearly as delicious as the fresh, right off the tree kind of peaches that are only available from May through September. I'm such a huge peach fan, every time I go to the farmer's market, I spend half my cash on a few pounds of peaches, just so I can make smoothies, pies, or popsicles.

While I usually reserve my peach fanaticism to pies, smoothies and salads, every so often I'll include them in dinner. They add the perfect amount of sweetness to an otherwise savory dish. And that's what they do to these delicious skewers. So if you're planning a barbecue before the summer's over, instead of making the same old burgers, dogs, or chicken, whip up these skewers instead. It's a nice change of pace from the standard cookout fare.

Chicken and peach Kabobs

Ingredients

  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 1 cup sherry vinegar
  • 1/2 cup honey
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 peaches, pitted and quartered
  • 1 purple onion, cut into pieces

Directions

  1. Preheat grill to 400 degrees F. Soak eight wooden skewers in water for 20 minutes.
  2. Bring 1-2 inches of water to a boil over high heat in a large sauce pan. Steam the sweet potatoes until almost cooked, but still firm, about 10 minutes. Remove from heat and cool.
  3. Whisk together the vinegar, honey, 1 tablespoon oil, 2 teaspoons of salt, 1 teaspoon of pepper in a medium sauce pan. Simmer over medium heat until reduced to 2/3 of a cup, about 15 minutes.
  4. Meanwhile, thread the onion, chicken, sweet potato and peach onto each skewer. Brush the skewers with the glaze. Arrange the skewers on the grill and cook, covered for four minutes. Flip the skewers, glaze again and cook covered until cooked through, another five minutes. Transfer skewers to a serving platter, brush with remaining glaze and serve.

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