Ingredients
2tbspred wine vinegar
1tbspfresh thyme,chopped
1tspsalt
½tspfreshly ground pepper
¼cupolive oil
½lemon,juiced
4chicken breast,halves, boneless, skinless, cut into bite-sized pieces
2small zucchini,cut into ½-inch rounds
1large red bell pepper,cut into bite-sized pieces
1small white onion,cut into bite-sized pieces
8ozbutton mushrooms,(1 carton), or baby bella, halved
3peaches,ripe, cut into ½-inch slices
Preparation
Whisk together the the vinegar, thyme, salt, pepper, olive oil and lemon in a small bowl. Set aside.
Prepare the kabobs by randomly threading the chicken, zucchini, red bell pepper, onion, mushrooms, and peaches onto the wooden skewers.
Lay the kebabs out on a foil-covered baking sheet or in a large baking pan, then drizzle evenly with the marinade.
Cover with plastic wrap, then refrigerate for 30 minutes or up to 8 hours, turning partway through to coat more of the kabobs with the marinade.
Heat the grill or grill pan to high.
Cook the kabobs for 8 to 10 minutes, turning every 1 to 2 minutes until the chicken is thoroughly cooked and no longer pink inside.
Remove the kabobs from grill, then serve and enjoy!
