How To Make Peach and Chicken Kabobs
Our chicken kabobs recipe is simple yet satisfyingly delicious. It’s made with lightly marinated juicy chicken, ripe peaches, and veggies in one skewer!
Serves:
Ingredients
- 2tbspred wine vinegar
- 1tbspfresh thyme,chopped
- 1tspsalt
- ½tspfreshly ground pepper
- ¼cupolive oil
- ½lemon,juiced
- 4chicken breast,halves, boneless, skinless, cut into bite-sized pieces
- 2small zucchini,cut into ½-inch rounds
- 1large red bell pepper,cut into bite-sized pieces
- 1small white onion,cut into bite-sized pieces
- 8ozbutton mushrooms,(1 carton), or baby bella, halved
- 3peaches,ripe, cut into ½-inch slices
Instructions
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Whisk together the the vinegar, thyme, salt, pepper, olive oil and lemon in a small bowl. Set aside.
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Prepare the kabobs by randomly threading the chicken, zucchini, red bell pepper, onion, mushrooms, and peaches onto the wooden skewers.
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Lay the kebabs out on a foil-covered baking sheet or in a large baking pan, then drizzle evenly with the marinade.
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Cover with plastic wrap, then refrigerate for 30 minutes or up to 8 hours, turning partway through to coat more of the kabobs with the marinade.
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Heat the grill or grill pan to high.
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Cook the kabobs for 8 to 10 minutes, turning every 1 to 2 minutes until the chicken is thoroughly cooked and no longer pink inside.
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Remove the kabobs from grill, then serve and enjoy!
Recipe Notes
Soak the wooden skewers in water for at least 5 minutes to prevent from burning.
Nutrition
- Calories: 510.67kcal
- Fat: 30.45g
- Saturated Fat: 6.62g
- Trans Fat: 0.18g
- Monounsaturated Fat: 16.59g
- Polyunsaturated Fat: 5.12g
- Carbohydrates: 19.82g
- Fiber: 4.42g
- Sugar: 14.88g
- Protein: 40.54g
- Cholesterol: 111.36mg
- Sodium: 702.02mg
- Calcium: 50.93mg
- Potassium: 1069.05mg
- Iron: 2.59mg
- Vitamin A: 132.01µg
- Vitamin C: 77.83mg
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