Peachy Chicken Kabobs

The sweetness from the ripe peaches is balanced perfectly with a little heat from the hot sauce in this chicken kabob recipe. Serve over rice with vegetables.

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 13%
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 29.9g
  • Carbohydrate: 46.5g
  • Fiber: 0.0g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 202mg
  • Calcium: 0.0mg


  • 1/2 cup lime juice
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon hot sauce
  • 1 1/2 pounds skinned, boned chicken breast halves, cut into 1-inch-wide strips
  • 3 green peppers, seeded and cut lengthwise into 6 pieces
  • 6 medium-size firm, ripe peaches, peeled, halved, and pitted
  • 3 medium-size purple onions, cut into 6 wedges
  • Vegetable cooking spray
  • 3 cups cooked long-grain rice (cooked without salt or fat)


  1. Combine first 5 ingredients; stir well, and set aside.
  2. Thread chicken evenly onto 3 (12-inch) skewers. Thread pepper, peach halves, and onion alternately onto 6 (12-inch) skewers.
  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken and vegetable-peach skewers on rack; grill, covered, 10 to 12 minutes or until vegetables and peaches are tender and chicken is done, turning and basting often with lime juice mixture. Remove chicken, vegetables, and peaches from skewers.
  4. To serve, place 1/2 cup rice on each plate; top evenly with chicken, vegetables, and peaches.
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