I’m kabob-inspired after reading over a week’s worth of ridiculously good-looking kabob creations over at Sippity Sup. That’s right, Greg has been offering up a daily dose of skewered treats.
This is not one of Greg’s creations. This is my very own which I should really name “Freeloader Kabobs”.
With my base of chicken breasts, onions and peaches, I reached for some of those hanger-on-er half-full jars on the refrigerator door. You know the ones. They cost about five bucks each, you bring them home, use a couple of tablespoons for one recipe and then they sit there…freeloading in the air-conditioned luxury of the fridge. It’s quite a diverse group, English mustards, exotic vinegars, dark and mysterious oriental sauces, Oregon jelly, trailer trash bbq sauces, Mexican hot sauces…I just don’t have the heart to throw them out….so they hang…on the refrigerator door.
Here’s what I did:
- 2 T. orange juice
- 2 t. soy sauce
- 2 T. Fischer and Wieser Chipotle Raspberry Sauce
- 1 T. Oregon Marionberry jelly
- 1 chipotle chili in adobo sauce, finely chopped (Make sure it’s dripping in that sauce)
- 1 t. chopped fresh rosemary
- 1 T. lemon zest and just a small squeeze of juice
Skewer your chicken pieces, chunks of fresh peach and slices of onions. Baste with the sauce while grilling. Pretty darn good and bingo, two freeloading jars gone from the refrigerator door.
I served this up with some grilled steak fries. I parboiled the potatoes, skin on, cut into wedges, brushed with some olive oil, salt and peppered and grilled until done.
We paired this with some of the best wine I think I’ve ever tasted. Penner-Ash Pinot Noir. You know me and Oregon Pinots.
Spicy Chicken and Peach Kabobs…
It’s What’s For Dinner.