PEACH GLAZED TURKEY KABOBS

Serves: 4 to 6

3 ripe but firm peaches or nectarines, divided

1 shallot, chopped

2 cloves garlic, minced

2 tbsp (30 mL) each canola oil and cider vinegar

2 tbsp (30 mL) chopped fresh cilantro

1/2 tsp (2.5 mL) salt

1 small Thai bird chili, sliced 1 boneless, skinless turkey breast, cubed (about 1 lb/454 g) 1 tbsp (15 mL) honey

1 red pepper, cubed

1. Pit, peel and chop 1 of the peaches and place in small blender or food processor. Add shallot, garlic, oil and vinegar. Purée until smooth. Pulse in cilantro and salt. Stir in chili. Pit and cube remaining 2 peaches.

2. In a large bowl, toss cubed turkey with half of peach marinade to coat. Cover and place in refrigerator for at least 1 hour or up to overnight. Stir honey into remaining marinade.

3. Alternately skewer turkey, peach and red pepper onto soaked wooden or metal skewers. 4. Place on greased grill over medium heat, turning and basting occasionally with remaining marinade for 12 to 15 minutes or until turkey is no longer pink inside.

Tips: If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups. For a milder version, remove the seeds from hot pepper. Cut fruit and turkey into similar size cubes for more even grilling.