Chicken & Peach Kebabs with Honey Glaze

The night before you plan to serve this dish, make the marinade by whisking all the ingredients together in a large bowl and seasoning to taste with salt and pepper. Spoon about half of the marinade into a tub or small bowl and refrigerate (this will be the glaze). Next, cut the chicken breasts into even, bite-sized chunks, not too big or small to thread comfortably on the skewers (aim for 3-4cm cubes). Put them into the large bowl with the marinade and toss together until the all the meat is evenly coated. Cover the bowl with clingfilm and refrigerate overnight (if you forget to do this step the night before or you’re pushed for time, try to marinate the chicken for at least 30 minutes before cooking).

The next day, if you plan to cook your skewers on the barbecue, light the charcoal well before you want to start cooking, so that it has time to come up to temperature (see our handy guide to getting the most from a charcoal barbecue to learn more). While you wait, cut the peaches in half and remove the stones, then cut the halves into evenly-sized chunks, roughly the same as the chicken pieces. Trim and peel the onions and cut them into chunks this size, too. Divide the chicken, onion and peach pieces equally among your skewers, alternating them as you go, then brush very lightly with oil – pay particular attention to the peach chunks, as the sugar in their flesh can mean they sometimes catch on the grill. Put the kebabs on the hot grill and brush along their tops with the reserved marinade. Cook for 3-4 minutes, then turn and cook for 3-4 minutes, brushing the upper side with more marinade. Repeat until the kebabs are cooked on all sides and the chicken is cooked all the way through, then serve.