One night last week I thought up this lovely take on souvlaki. Peaches and basil are a great combination, and both are peaking right now in the heat of the Annapolis Valley. I can't say that my children loved grilled peaches, but I think you will!
This time last year: Garlicky Green Beans
Chicken and Peach Souvlaki
1 pound boneless Chicken Breast or thighs
Juice of 1 Lemon
3 tablespoons Olive Oil
2 cloves Garlic, minced
2 Green Onions, chopped
2 tablespoons chopped Fresh Basil
1 teaspoon Salt
a few grinds of Black Pepper
6 nearly ripe Peaches
Cut the chicken into 1 inch cubes. Place the chicken in a bowl and add the lemon juice, olive oil, garlic, green onions, basil, salt and pepper. Stir to combine and let marinate for an hour (or overnight) in the refrigerator. Soak 8 bamboo skewers in cold water to cover. Cut the peaches in half and dig out the pits, then cut in half again. Thread chicken and peaches alternating on the skewers. Preheat barbecue to medium heat and grill skewers until chicken is cooked through, about 20 minutes.