Ingredients

• 3 thighs or breasts (4 pieces per kabob)
• 1 bulb fennel, cut into petals or squares
• 2 peppers, cut into squares (choose from yellow, orange, red & green)
• 1 onion, cut into wedges or petals
• 1 zucchini, cut into squares
• 3 peaches cut into squares (approx. 1-2 pieces per kabob)
• Salt and pepper to taste

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.**