Chicken Kabobs With Peach Glaze Recipe


MethodMain Ingredient


 Peach juice2 Cup (32 tbs)
 Curry powder1⁄2 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Chili powder1⁄4 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Cornstarch2 Tablespoon
 Peaches4 , cut into quarters
 Green onions4 , cut into 2 inch lengths
 Bell peppers2 , seeded, cut into 2 inch pieces
 Boneless skinless chicken breasts1 Pound, cut into 1 inch pieces

Nutrition Facts

Serving size: Complete recipe

Calories 1232 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 1.9 g9.7%

Trans Fat 0.1 g

Cholesterol 263.1 mg

Sodium 367.4 mg15.3%

Total Carbohydrates 179 g59.7%

Dietary Fiber 19.4 g77.8%

Sugars 124.7 g

Protein 115 g230.1%

Vitamin A 114.9% Vitamin C 788.6%

Calcium 18.7% Iron 45.3%

*Based on a 2000 Calorie diet


To make peach glaze, heat peach juice to a boil in saucepan.
Mix in curry powder, ground cinnamon, chili powder, and allspice.
Remove 3 tablespoons of the juice; mix with cornstarch.
Return cornstarch mixture to saucepan.
Reduce heat and simmer about 4 to 5 minutes or until sauce thickens.
Remove from heat and set aside.
Thread skewers alternately with pieces of peach, green onion, pepper, and chicken.
Brush each kabob generously with peach glaze.
Preheat stovetop grill.
Brush grill surface lightly with peanut oil.
Grill kabobs over medium-high heat, rotating every 2 minutes, until done.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove kabobs to serving dish.