INGREDIENTS

For the Marinade

• 1/4 cup organic honey
• ¼ cup dijon mustard
• 2 tablespoons virgin olive oil
• 2 tablespoons organic Braggs Apple Cider Vinegar

For the Kebabs

• 1.5 lbs chicken breast
• 3 ripe peaches
• 1 yellow bell pepper
• 6 oz of mushrooms
• 1 medium red onion
• Kosher salt and freshly ground black pepper
• kebab skewers

HOW TO MAKE IT

Step 1 Whisk together the marinade ingredients in a small bowl.  Season with kosher salt and freshly ground black pepper. Cut the chicken breasts into 1 ½ inch chunks.  Toss chicken breast cubes in half of the marinade, cover and let rest in the refrigerator for a half hour, or overnight.

Step 2 Cut peaches in half and remove the pit, slice into sixths, and set aside.  Slice peppers, onion and mushrooms into 1 inch chunks and set aside.  Alternate skewering chicken, onion, peaches, pepper and mushrooms on metal skewers, or on wood skewers soaked in water for 30 minutes.

Step 3 When ready to cook, line a baking sheet with aluminum foil and set oven to broil setting.

Step 4 Place kebabs on baking sheet and baste with a few spoonful’s of the honey mustard glaze.  Broil for 30 minutes, turning every 10 minutes until chicken is cooked, and vegetables are tender and slightly charred. 

JENNA'S SERVING TIP: I love the summer char and flavor of these kebabs, especially served with a quinoa and cranberry salad.  You can also prepare them on a grill!