Peach & Chicken Kabobs
Ingredients
The marinade
-
2
Tbsp.
red wine vinegar
-
1
Tbsp.
chopped fresh thyme
-
1
tsp.
salt
-
½
tsp.
freshly ground pepper
-
¼
cup
olive oil
-
juice of
half
a lemon
The kabobs
-
2–4
pieces
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
pieces
ripe peaches, cut into ½-inch slices
-
as needed
pieces
wooden skewers, soaked in water for at least 5 minutes
Instructions
- Whisk together the first six ingredients to make the marinade and set aside.
- Prepare the kabobs by threading the chicken, zucchini, red bell pepper, onion, mushrooms, and peaches onto the skewers.
- Drizzle the kabobs with the marinade and refrigerate for 30 minutes to 8 hours, turning occasionally.
- Heat the grill or grill pan to high and cook the kabobs, turning every minute or two, until the chicken is cooked through, about 8-10 minutes.
- Remove the kabobs from the grill and serve over couscous.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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