Peach, Chicken, Mushroom & Green Onion Kabobs_Taste of Summer

Writing this in the middle of a thunder & lightening storm; we have just lost power.  Thank God for flashights; courtesy of my Dad!  Tonight’s dish:  Peach, chicken, mushroom & green onion kabobs.  Of course, it goes without saying, my hubby loves anything with Ontario peaches and balsamic vinegar just sweetened the taste!  Served with fresh corn on the cob and whole wheat rice.  

Slightly distracted due to the light show…   started bbq when black clouds starting rolling in; as luck would have it; finished just before downpour began!  Plan to use remaining kabob in an omlette for breakfast with remaining salad greens. 

to make 4 kabobs:
x 2 in order as shown; ending in a piece of chicken   (3 per kabob or more)

2 skinless boneless chicken breast cut into 1 inch hunk

8 button mushrooms, stems removed

4 green onions, cut into 1 – 1.5 inches in length (I used green parts only)

1 large peach, free stone, sliced into 8 pieces 

Combine and brush on skewers: 

2 T balsamic vinegar

1 t of olive oil

Place skewers on bbq; cover and grill for 12 to 15 mins until cooked thru

If you want, for company, arrange salad greens (your choice on amount) on serving platter and top with skewers.  Sprinkle with salt and pepper.

Adapted from:  BHG Magazine/Cooking for 2/Sept 2014