BROILED PEACH & CHICKEN KEBABS with HONEY MUSTARD GLAZE
INGREDIENTS
For the Marinade
- 1/4 cup organic honey
- ¼ cup dijon mustard
- 2 tablespoons virgin olive oil
- 2 tablespoons organic Braggs Apple Cider Vinegar
For the Kebabs
- 1.5 lbs chicken breast
- 3 ripe peaches
- 1 yellow bell pepper
- 6 oz of mushrooms
- 1 medium red onion
- Kosher salt and freshly ground black pepper
- kebab skewers
HOW TO MAKE IT
Step 1 Whisk together the marinade ingredients in a small bowl. Season with kosher salt and freshly ground black pepper. Cut the chicken breasts into 1 ½ inch chunks. Toss chicken breast cubes in half of the marinade, cover and let rest in the refrigerator for a half hour, or overnight.
Step 2 Cut peaches in half and remove the pit, slice into sixths, and set aside. Slice peppers, onion and mushrooms into 1 inch chunks and set aside. Alternate skewering chicken, onion, peaches, pepper and mushrooms on metal skewers, or on wood skewers soaked in water for 30 minutes.
Step 3 When ready to cook, line a baking sheet with aluminum foil and set oven to broil setting.
Step 4 Place kebabs on baking sheet and baste with a few spoonful’s of the honey mustard glaze. Broil for 30 minutes, turning every 10 minutes until chicken is cooked, and vegetables are tender and slightly charred.
JENNA'S SERVING TIP: I love the summer char and flavor of these kebabs, especially served with a quinoa and cranberry salad. You can also prepare them on a grill!
