Chicken and Peach Souvlaki

 

Being a food lover and feeding children can be hard.  I remember Molly sitting in her highchair eating bits of duck confit and roasted asparagus, me thinking that she would always appreciate what I put on her plate.   Somewhere along the way things fell apart and now we're all kind of relieved when it's pizza night and no one complains about dinner.

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
four servings

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.