What's For Dinner: Chicken Kebabs with Fresh Peach Salsa

When we got peaches in our CSA box this weekend, I knew I wanted to try this recipe for peach salsa. I had seen it on a website a while back and thought I could modify it to suit my tastes.

Here's how it looked:

Grilled Chicken Kebabs with Fresh Peach Salsa

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
• 1 large red onion, cut into 32 (2-inch) pieces
• 3 bell peppers, various colors, cut into 2-inch pieces
• Cooking spray
• 2 cups diced peaches (2 - 3)
• 1 diced red bell pepper
• 1/4 cup thinly sliced red onion
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons minced seeded jalapeño pepper (I used hot cherry peppers form my garden)
• 1/4 teaspoon kosher salt

Preparation

1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. Thread onion pieces, pepper pieces and chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on grill (coated with cooking spray for ease of turning). Grill 12 minutes or until chicken is done, turning occasionally.
3. Combine nectarines and remaining ingredients in a bowl. 
4. Serve - 2 skewers and about 3/4 cup salsa for each serving.

This was a great tasting dinner.  The sweet and spicy mixture of the salsa was wonderful - I could eat that alone!  We had it with grilled corn (!) and peas, both from the garden.  Delicious!

What's on your table?

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