Peach & Chicken Kabobs -- Summer on the Porch, One More Way

Wrote the case study on Patience the rescue mare for the Yellowstone Valley facility newsletter. Four pages, photographs included, the full arc from initial intake to current condition. I tried to write it the way I'd write an essay for RecipeSpinoff — not a clinical report but a narrative with a subject at the center. The facility director, a woman named Kate, said it was the best piece they'd ever put in the newsletter and asked if I'd write one for each of the horses I worked with going forward. I said yes without hesitating.

The writing continues to expand in ways I didn't plan. I started with recipe notes and I've ended up writing about horses and fathers and the dead and the living and the specific physics of recovery — how slowly a hoof angle corrects, how long it takes a traumatized animal to trust, how many consecutive mornings of good behavior it takes before you can say the behavior has changed. These are all versions of the same subject, I think. How things that have been damaged find their way back. The approach just changes depending on the material.

Sixteen accounts. I need to figure out the capacity question before spring — whether to take on an apprentice or cap the list or let the therapeutic cases replace some of the routine shoeing as they grow. These are good problems to have. I write them down next to the problems that aren't as good, to keep the proportion honest.

Made peach ice cream Sunday with the Palisade peaches that come through in August, shipped from Colorado to the grocery stores here. Not local, but the peaches are worth the shipping. Custard base with heavy cream, mashed peaches folded in at the last stage, chilled and churned in Mom's old ice cream maker. We sat on the porch after dinner with our bowls and the evening was warm and the peaches tasted like the summer they came from. Good enough. More than good enough.

The peach ice cream was the right ending to that Sunday, but the Palisade peaches that come through in August are good enough to hold their own over an open flame too—and after a week of case studies and hoof angles and the slow math of recovery, I wanted another way to let that fruit do the talking. These kabobs go together fast, they cook on the grill while the evening is still warm, and the peaches caramelize just enough that they taste like something that earned their sweetness.

Peach & Chicken Kabobs

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
• 3 medium ripe peaches, pitted and cut into wedges
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 red onion, cut into 1 1/2-inch chunks
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil or mint, for garnish (optional)
• Metal or soaked wooden skewers

Instructions

1. Make the glaze. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper until combined.
2. Marinate the chicken. Place the chicken cubes in a bowl and toss with half the glaze. Let sit at room temperature for at least 10 minutes while you prepare the grill and remaining ingredients.
3. Assemble the kabobs. Thread the chicken, peach wedges, bell pepper, and red onion onto skewers, alternating pieces evenly. Brush the assembled kabobs with the remaining glaze.
4. Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
5. Grill the kabobs. Place kabobs on the grill and cook for 12–15 minutes total, turning every 3–4 minutes, until the chicken is cooked through (internal temperature of 165°F) and the peaches have caramelized edges.
6. Rest and serve. Remove kabobs from the grill and let rest for 2–3 minutes. Garnish with fresh basil or mint if desired and serve immediately.

Nutrition (per serving)

Calories: 320 | Protein: 36g | Fat: 11g | Carbs: 20g | Fiber: 2g | Sodium: 370mg