| Ingredients: 1 Pound(s) raw, 1-inch pieces chicken breast 1 Pound(s) diced, cooked chicken thighs, boneless skinless 1 cut into 1-inch pieces onion, yellow 2 sweet roasting, 1-in. bell pepper 3 washed, halved peach 8 soaked in water wooden skewers |
Directions:
1. Preheat grill. 2. Make skewers with onions, peppers, and dark meat chicken, and then make some with onions, peppers, and raw white meat chicken. Season with salt & pepper, any fresh herb you like, and drizzle with olive oil. 3. Grill kabobs over medium coals, turning once to get a nice carmelization on the vegetables. Dark meat skewers will be done first. Do not overcook white meat skewers; just till chicken is firm but not rubbery. 4. While kabobs are cooking, place peaches skin side down on grill till dark, almost burned. This allows skin to come off easily. 5. Flip peaches, get grill marks on flesh side, which takes less time. Remove from grill and pinch skin off peaches. 6. When kabobs are done, remove to plate. 7. Cut peaches roughly, keeping juice and combining it with juices from kabobs on the plate. Place poeaches on individual plates, an put kabobs on top. Drizzle with juices and serve. |