Chicken and peach skewers
Ingredients
For
4
personnes
- 400 g chicken cutlets
- 3 peaches
- 3 teaspoons of full-flavoured olive oil
- 1 tablespoon of lime juice
- 1 teaspoon of runny honey
- 2 teaspoons of finely chopped rosemary
- Salt, pepper
Tip
These kebabs offer plenty of possibilities! You could add some curry to the marinade or a few slices of bacon whilst assembling the kebabs...
Instructions
- Cut the chicken cutlets into large cubes.
- Peel and stone the peaches. Cut them into large slices, then cut each slice in half again.
- In a bowl, mix together the full-flavoured olive oil, lime juice, rosemary, honey, salt and pepper. Combine the chicken pieces, peach pieces and marinade in a mixing bowl. Leave to marinate in the fridge for at least 1 hour.
- Thread the skewers, alternating between pieces of chicken and pieces of peach. Set the marinade aside.
- Cook the kebabs on the barbecue for 10 to 15 minutes, turning them regularly.
- Reduce the marinade in a small saucepan for a few minutes over a low heat.
- Serve the skewers piping hot, drizzled with the remaining marinade.
Tip
These kebabs offer plenty of possibilities! You could add some curry to the marinade or a few slices of bacon whilst assembling the kebabs...
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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