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Honey Thyme Chicken Halloumi Cheese Peach Kabobs

Honey, Thyme Chicken, Halloumi Cheese and Peach Kabobs

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by Carol Harrison, RD

These grilled honey chicken peach kabobs taste best served hot from the grill.

Honey Thyme Chicken Halloumi Cheese Peach Kabobs

Honey, Thyme Chicken, Halloumi Cheese and Peach Kabobs

These sweet and savoury chicken kabobs are easy to make and so delicious to eat!
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Course: Main Course
Preparation: Grilling
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Author: Carol Harrison, RD

Ingredients

Dressing
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup liquid honey
  • 1 Tbsp finely chopped fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Kabobs
  • 16 wooden skewers, soaked in water for 1 hour before using
  • 8 boneless, skinless chicken thighs cut into 1 inch cubes
  • 1 red onion, quartered, segments separated
  • 4 firm peaches, pitted and each cut into 8 chunks
  • 1 piece of Halloumi cheese, about 8 oz. cut into 16 cubes (about 1/2 inch each)
  • 1/3 cup slivered toasted almonds
Imperial – Metric

Instructions

  • Dressing: In a small bowl, whisk together oil, lemon juice, honey, thyme, salt and pepper. Set aside. You can make the dressing ahead of time, cover and refrigerate for up to 1 week.
  • Kebobs: Skewer chicken, onion, peaches and cheese on separate skewers to ensure even cooking and prevent cross-contamination. Allow 4 skewers for each food item. Coat skewers with 1/4 cup (60 mL) of dressing, reserving the rest in a separate bowl. Use a separate brush for coating chicken. Assembled skewers can be made ahead, covered and refrigerated for up to 1 day.
  • Preheat greased grill to medium-high heat. Grill chicken, peach and onion skewers until cooked through, turning every 3 minutes, about 12 minutes total. Time may vary depending on ripeness of peaches. At 10 minutes of cooking chicken, peaches and onions, add cheese skewers to grill. Cook until cheese skewers just start to melt, turning once, after 1–2 minutes.
  • Drizzle all prepared skewers with reserved dressing that was set aside. Save extra dressing for any greens being served. Garnish plates with slivered almonds.
Nutrition Facts
Honey, Thyme Chicken, Halloumi Cheese and Peach Kabobs
Serving Size
 
2
Amount per Serving
Calories
374
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
107
mg
36
%
Sodium
 
251
mg
11
%
Potassium
 
505
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
17
g
19
%
Protein
 
24
g
48
%
Vitamin A
 
315
IU
6
%
Vitamin C
 
11
mg
13
%
Calcium
 
41
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

There’s nothing sweeter than eating a fresh, juicy peach in the summer months. The added benefit is that peaches are low in calories, fat and sodium and contain important nutrients our bodies need to maintain a healthy lifestyle such as fibre, vitamin A, niacin and potassium. They are also a very good source of vitamin C.

Peaches may be the most widely grown stone fruit in Canada, but did you know they originated in China? To start, a farmer must plant a peach tree. After two to three years, the tree will start to bear fruit. Peaches are self-pollinating so they don’t need to be pollinated by insects. Ontario produces 82 percent of the national peach and nectarine crops in Canada. These crops aren’t immune from attack however. In Ontario, plum pox virus wiped out almost 400,000 peach and nectarine trees in the early 2000s.

Vineland Research and Innovation Centre has been collaborating with the University of Guelph, Agriculture and Agri-Food Canada and the Ontario Tender Fruit Growers to find new varieties of peaches. The new varieties are adapted to the Canadian climate, are disease tolerant, showcase better flesh colouring, texture and flavour.

This means Canadians can look forward to even sweeter peaches in the future while growers benefit by planting what consumers are interested in buying. The new varieties also mean Canadians can enjoy the fruit in early July instead of having to wait until later in the summer.

Carol Harrison

Carol is mom to three awesome kids. She’s a Toronto-based food and nutrition communications consultant and says she pretty much spends all day reading, writing, cooking or eating food—this is probably why her dog is always by her side! Carol is excited to share insights from her 20-year journey combining her interests in agriculture, food and nutrition.

Contributor PostsCarol Harrison

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