Peach Skewers Recipes

BBQ SHRIMP AND PEACH SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Alternately thread shrimp and peach onto a skewer. Brush with barbecue sauce.
• Place on the hot grill and cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes, turning occasionally and basting with barbecue sauce.

PEACH SKEWERS

Steps:

• Preheat grill or broiler.
• Slice peaches in half and remove pit; cut each half into 3 slices; mix allspice and splenda together and toss peach slices in mixture, making sure all of the slices are coated.
• Place slices on skewers and grill or broil 3 minutes, turn fruit over and grill or broil, Serve warm.

GRILLED CHICKEN AND PEACH KABOBS

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.

THAI CHICKEN WITH PEACH SKEWERS

Steps:

• Trim chicken breast of fat; and cut into 1 1/2" cubes.
• Mix together marinade in pour into shallow dish or ziplock bag.
• Add chicken cubes and stir to coat evenly; allow to marinate for 30 minutes at room temperature, or up to several hours refrigerated.
• Soak approximately 12-15 wooden skewers in warm water for 30 minutes, or use metal skewers.
• Prepare grill or coals for cooking.
• Peel and cut peaches into quarters, then halve each quarter (for 8 pieces per peach).
• Seed and cut bell peppers into approximately 1" pieces.
• Alternate meat, fruit, meat, pepper on skewer, and repeat until skewer is full.
• Repeat for remaining skewers until ingredients are used up.
• Cook skewers on grill 5-7 minutes per side, or until juices from chicken run clear.
• Serve with Thai Red Chili Sauce (Nam Prik Dang, recipe ID#30195), if desired.

BARBECUED SHRIMP & PEACH KABOBS

Steps:

• Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.