Mix and match meats to make kebabs everyone will love.

Southern Living Grilled Kebabs with Pickled-Peach Marinade

Sweet, tangy, and herby, pickled peaches are the perfect candidate for a summer grilling marinade.

For this recipe, we quick-pickle our own peaches, but feel free to use any you find at the farmers’ market or your local grocery store. This versatile marinade works well with any meat, from chicken and shrimp to pork and beef. Just remember that if you are making a mixed grill, be sure to marinate the chicken separately; it has to be cooked to a higher temperature, and if you combine raw chicken with other meats, they will have to be cooked to that same temperature (165°F) for food safety reasons.

Ingredients

  • 4 lb. large peeled, deveined raw shrimp, or top sirloin steak, pork tenderloin, or boneless, skinless chicken breasts (cut into 1 1/2-inch pieces)
  • 3 medium peaches, peeled and pitted
  • 3/4 cup apple cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped fresh dill
  • 1 Tbsp. kosher salt, plus more to taste
  • 1 tsp. smoked paprika
  • 1/2 tsp. black pepper, plus more to taste
  • 1/4 tsp. crushed red pepper
  • 1 small red onion, halved lengthwise
  • 2 medium unpeeled peaches, halved and pitted
  • Mint sprigs

Directions

  1. Thread desired meat onto each of 8 (12-inch) skewers. Place in an even layer in 2 glass or ceramic 13- x 9-inch baking dishes, and set aside. Place peeled and pitted peaches, vinegar, oil, chopped red onion, dill, salt, smoked paprika, black pepper, and crushed red pepper in a blender; process until smooth, about 30 seconds. Pour evenly over meat, turning skewers to coat. Cover and refrigerate at least 30 minutes for all meats (up to 1 hour for shrimp, up to 2 hours for pork, up to 4 hours for chicken, or up to 12 hours for steak).

  2. Preheat grill to high (450°F to 500°F). Remove skewers from marinade (discard marinade). Place skewers, halved red onion, and unpeeled halved peaches on oiled grates. Grill, covered, turning halfway through cook time, until red onion and peaches are charred and just tender and a thermometer inserted into thickest portion of shrimp, pork, or steak registers 145°F and chicken registers 165°F (8 to 12 minutes for onion and peaches, 2 to 3 minutes for shrimp, 10 to 12 minutes for pork or steak, and 10 to 15 minutes for chicken).

  3. Sprinkle skewers with additional salt and black pepper to taste, and place on a platter. Cut onion and peaches into wedges; place around skewers. Garnish with mint.