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AT THE XO TABLE
Chicken KabobsWith Fennel, Peach, Peppers, Onion & Zucchini
By Chef David Burke
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Directions
- Season all ingredients with the marinade, before placing on the kabob.
- Start with zucchini, pepper, onion, another pepper, fennel, chicken then peach.
- Continue pattern, adding to fill skewer.
- Place 3-4 filled skewers on grill.
- Turn and brush the kabobs continually with marinade as you grill.
- Cook until chicken is no longer pink in center and juices run clear.
- Shown here served with Teppanyaki Fried Rice.**
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