Rosemary Peach Chicken Kebabs with Orange Glaze

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breasts, cut into 16 1 1/2-inch pieces, all visible fat discarded
• 2 large ripe but firm peaches, cut into 16 1-inch wedges
• 1 large green bell pepper, cut into 16 1 1/2-inch squares
• 1/4 tsp pepper
• 1/8 tsp salt
• Cooking spray

For the glaze:

• 3/4 tsp grated orange zest
• 3 Tbsp fresh orange juice
• 3 Tbsp chopped, fresh rosemary
• 1 1/2 tsp honey
• 1 1/2 tsp. canola oil OR 1 1/2 teaspoon corn oil

Directions

Lightly spray the grill rack with cooking spray. Preheat the grill on medium.

Meanwhile, thread the chicken, peaches and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.

In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 Tbsp). Brush both sides of the kebabs with the remaining glaze.

Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.