Rosemary-Peach Chicken Kebabs with Orange Glaze
Serves 4; 1 kebab per serving
Prep time: 15 minutes; Cooking time: 10 to 15 minutes
End your day on a sweet note with these chicken-and-peach kebabs brushed with a honeyed citrus glaze.
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 1-inch pieces
2 large ripe but firm peaches, cut into 16 1½-inch wedges
1 large green bell pepper, cut into 16 1½-inch squares
¼ teaspoon pepper
1/8 teaspoon salt
¾ teaspoon grated orange zest
3 tablespoons fresh orange juice
1 tablespoon chopped fresh rosemary
1½ teaspoons honey
1½ teaspoons canola or corn oil
Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it’s not quite at its prime.
You can replace the peaches with other stone fruits, such as nectarines and plums.
This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.