Grilled Chicken And Peach Kabobs Food

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GRILLED CHICKEN AND PEACH KABOBS



Grilled Chicken and Peach Kabobs image

The chicken gets marinated in a tasty sauce of roasted yellow peppers and peaches before grilling; serve extra sauce on the side along with brown rice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 12

Number Of Ingredients 5

3 medium peaches, (about 3/4 pound)
2 yellow bell peppers
Salt and freshly ground pepper
1 whole chicken breast, cut into 3/4-inch pieces
2 tablespoons olive oil

Steps:

  • Prepare an ice bath. Bring a medium saucepan of water to a boil. Score an X in the bottom of the peaches; place in boiling water 30 seconds. Using a slotted spoon, transfer peaches to ice bath; let cool completely. Drain; peel peaches, starting at the X. Cut into quarters, and remove pits.
  • Roast 1 pepper over a gas flame or under the broiler, turning often, until it is charred on all sides. Transfer to a bowl, and cover with plastic wrap. Let cool at least 10 minutes. Using a paper towel, rub off charred skin, and discard. Remove seeds and ribs, and discard.
  • Make peach-pepper sauce: Place 1 roasted pepper and four peach quarters in the jar of a blender, and puree until mixture is smooth. Season with salt and pepper.
  • Heat a grill or a grill pan over medium heat. Place chicken in a medium bowl, and coat with 1/2 cup peach-pepper sauce and the oil. Let marinate 30 minutes in the refrigerator. Cut remaining pepper into 1-inch pieces. Cut remaining peach wedges into 1-inch chunks. Skewer chicken, alternating it with peaches and peppers. Grill kabobs, rotating as needed, until chicken is cooked through and peaches and peppers are nicely browned, 10 to 15 minutes. Serve immediately with remaining peach-pepper sauce.

GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

This is a great, healthy dinner, lunch or appetizer that fills you up, but doesn't leave you feeling guilty. I love the combination of the chicken with peppers and onion. You can also use your broiler for this recipe.

Provided by VickyJ

Categories     Chicken

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup low-fat peach yogurt
1 tablespoon low sodium soy sauce
1 lime, juice of
2 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon fresh parsley, finely chopped
2 boneless chicken breasts, cut in 1/2-inch chunks
1 red onion, cut in large chunks
2 bell peppers, cut in large chunks (red, yellow or green)
3 tablespoons olive oil
salt & pepper
4 bamboo skewers (soaked in water a few hours)

Steps:

  • (4 hours preparation includes the time to marinate the chicken.).
  • -Combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. Add chicken chunks & refrigerate in a sealed container a few hours.
  • -Preheat grill. Peel onions & cut into thick slices, also chunk peppers.
  • -Alternate chicken, onion and peppers onto bamboo skewers. Remove excess marinade.
  • -Brush w/olive oil & season w/salt & pepper. Grill approximately 10 minutes; turn once & cook until brown & cooked through.
  • -Serve over a bed of hot, cooked rice or fresh salad greens. You can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).

Nutrition Facts : Calories 307.2, Fat 17.7, SaturatedFat 3.8, Cholesterol 49.5, Sodium 232.1, Carbohydrate 19, Fiber 1.6, Sugar 14.3, Protein 18.8

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