It may be September, but so what? Keep grillin’, keep chillin’. So says the National Chicken Council with this recipe for chicken and peach kabobs.

Grilled Chicken and Peach Kabobs
National Chicken Council

4 boneless, skinless chicken breast halves
2 small zucchini, cut into ½-inch rounds
16 cremini mushrooms
3 ripe peaches, cut into eighths (may use frozen if fresh not available)
8 wooden or metal skewers

Marinade:
¼ cup olive oil
¼ cup coarse grainy mustard
2 Tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
1 Tablespoon orange zest

If using wooden skewers, place in water and soak for at least one hour.

Cut chicken into 1-inch dice. In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper, and zest. Slowly whisk in olive oil to combine.

Thread chicken, zucchini rounds, mushrooms, and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.

Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.

Heat grill on high heat. Place skewers on grill and cook, turning, for about 10 minutes. Serve over rice.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.