Ingredients

The following ingredients have 5 Servings
  • 1/2 c. olive oil
  • 1/2 c. peach jam
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon finely-minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon black pepper
  • Approximately 1.5 - 2 lbs. boneless chicken breasts (cut into 1-inch cubes)
  • 1 green bell pepper (cut into 1-inch cubes)
  • 1 red bell pepper (cut into 1-inch cubes)
  • 1 orange or yellow bell pepper (cut into 1-inch cubes)
  • 1 large red onion (cut into 1-inch cubes)

Instruction

  • Pre-soak wooden kabob skewers in water for a few hours before grilling.
  • Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
  • In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables.
  • Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
  • Alternate threading chicken and vegetables on skewers.
  • Grill over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.