Greek-Style Grilled Peach and Chicken Kebabs
A simple, summer dinner that can feed a crowd and can be prepped in advance.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6 people
- 1/2 cup freshly squeezed lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon dried Mediterranean herbs or Herbs de Provence
- 2 Tablespoons chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 4 chicken breasts boneless, skinless
- 3 semi-firm peaches
- 1 whole lemon halved
In a small bowl or jar, stir together the lemon juice, minced garlic, dried herbs, fresh herbs, salt, pepper and olive oil. This is your punchy marinade.
Cut chicken breasts into 1-1/2 inch cubes. Drop into a large resealable plastic bag and pour in HALF of the marinade. Reserve the remaining marinade. Seal the bag and turn it a few times until the chicken is coated. Refrigerate for at least 4 hours and up to overnight.
Preheat a grill to 400F. Have a spray bottle handy for flare ups and a sturdy pair of tongs.
Cut peaches in half, and then quarters. Thread marinated chicken onto metal skewers, alternating with the peaches. Do not over-crowd. I like to use 2-3 pieces of chicken per skewer; you'll need about 12 skewers.
Grill kebabs over direct heat for 4-5 minutes until they have grill marks, then flip and grill the other side. Combat flare-ups with a spray of water. Alongside the chicken, grill the lemon, cut side down.
Pull out that reserved marinade. Move the kebabs to indirect heat to continue cooking, about 5-7 more minutes. Baste them frequently with the marinade, brushing it on both the chicken and the peaches, and turning the kebabs once or twice. Cooking time will vary from grill to grill.
Remove chicken and lemon; pile onto a platter. Rest for 10 minutes, tented with foil to keep warm. Heap the kebabs onto a bed of fresh herbs and squeeze the grilled lemon over the top. Serve with a generous side of tzatziki sauce.