Easy Grilled Chicken and Peach Kabobs
Summer is in full swing, and these Easy Grilled Chicken and Peach Kabobs are the perfect warm weather recipe. The sweet seasonal peaches taste so good with the juicy grilled chicken and salty halloumi cheese. Topped with a drizzle of balsamic reduction and fresh basil, this recipe screams summer.
What’s great, is that this recipe is made from simple, fresh ingredients. Plus, it is very easy to prepare. Simply marinate your cubed chicken for 30 minutes before preparing your skewers. The marinade adds a lot of flavor and keeps the chicken tender on the grill.
Love quick recipes? Try my Quick Chicken Sausage Foil Packets or my Quick Shrimp Ceviche.

Why You’ll Love This Recipe
- Loaded with flavor. This recipe celebrates all summer has to offer. Fresh juicy peaches, tender marinated chicken, and halloumi cheese all grilled to perfection, then topped with fresh herbs and balsamic glaze.
- Easy to make. You only need a few simple ingredients to make this recipe.
- Good to prep ahead of time. You can easily prep your chicken, peaches and cheese ahead of time.
Recipe Ingredients
- Chicken – This recipe calls for cubed chicken breasts. Cube the chicken into 1-square-inch pieces for easy eating.
- Marinade – Marinate the cubed chicken in a combination of avocado oil, brown sugar, balsamic vinegar, whole garlic cloves, kosher salt and cracked black pepper.
- Halloumi – Cube the halloumi so it’s roughly the same size as the chicken pieces.
- Peaches – You’ll need yellow peaches for this recipe. Yellow peaches have a more peachy flavor than white. However, either one will work. You want them to be ripe but not overly ripe where they fall apart.
- Basil – This recipe calls for fresh basil as garnish.
- Balsamic Glaze – Finish these kabobs with a drizzle of balsamic glaze.
What is Halloumi Cheese?
For this easy grilled chicken and peach kabob recipe, I used a grilling cheese called, halloumi. Halloumi is great for this recipe because it has a high melting point. That means, it can be easily grilled or fried without falling apart.
Traditionally, halloumi is made from a mixture of goat’s and sheep’s milk. However, you can find some made from cow’s milk too. It has a salty taste that works really well with this peaches and chicken. I only used two pieces per kabob because it can be pricey.
How to Marinate Chicken (expert tips)
- When a marinade calls for vinegar, you should never marinate chicken longer than 4-6 hours. Vinegar breaks down the proteins in the chicken and if left too long, the chicken will begin to get mushy. This recipe only needs 30 minutes to marinate.
- Be sure to use a nonreactive bowl or sealable bag. Sealable glass or plastic containers are best for marinating. You can also use a sturdy Ziplock bag. However, you should never use metal. Metal can change the flavor of the meat as it marinates over time.
- Always refrigerate your protein in a sealable container while it is marinating. Do not leave it out on the counter to marinate. Bacteria can grow very quickly, causing food borne illness.
- Always leave your garlic cloves whole in a marinade. You can gently press the garlic to help release its flavor but leave the cloves whole for easy removal. Otherwise, finely chopped garlic can burn on the grill leaving behind a bitter flavor.
How to Make
Mix the Marinade
- Combine avocado oil, balsamic vinegar, brown sugar, kosher salt, cracked black pepper and whole garlic cloves in a mixing bowl. Mix well.
Marinate the Chicken
- Cube the chicken breasts into 1-square inch pieces. Place the cubes in a sealable bag or airtight container. Pour the marinade over the chicken. Massage the marinade into the chicken. Seal the bag or cover the container and refrigerate for 30 minutes.Remove the chicken from the refrigerator and let it rest at room temp for 10 minutes before assembling the kabobs.
Prep the Ingredients
- While the chicken marinates, prep the other ingredients.
Assemble
- Alternate the cubed marinated chicken, sliced peaches, and halloumi cheese. I added about 2-3 pieces of halloumi per skewer.
Grill the Kabobs
- Preheat the grill to 400-450 degrees. Carefully brush the grill grates with avocado oil before adding the skewers.Grill for 12-15 minutes flipping every 5 minutes. Thicker chicken cubes will need more time. You want an internal temperature of 165-degrees Fahrenheit to ensure doneness.Remove the kabobs from the grill and let them rest for 5 minutes. Top with a drizzle of balsamic glaze and fresh basil. Serve warm and enjoy!
Storage
Store leftovers in the refrigerator for three to four days. Reheat in the microwave.
Frequently Asked Questions
Halloumi cheese is a low moisture cheese. This means it has less water in it than other cheeses. As a result, it can withstand high temperatures and still hold its shape.
Try my Air Fryer Green Beans Almondine and Lebanese Orzo Rice.
Tuck leftovers in a wrap, serve over a bed of lettuce or enjoy as is!
Other Grilled Recipes to Consider Trying
Easy Grilled Chicken and Peach Kabobs
Equipment
- 6-8 metal grilling skewers or wooden skewers
- 1 grill
- 2 baking trays one for raw skewers / one for cooked skewers
Ingredients
Chicken and Peaches
- 2 lbs. chicken breasts, cubed into 1-square inch pieces
- 4-5 peaches, sliced, 6 slices per peach
- 8 ounces halloumi cheese, carefully cube, it can crack
Chicken Marinade
- ¼ cup avocado oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, left whole but gently pressed
- ½ teaspoon kosher salt, to season
- few turns cracked black pepper, to season
Garnish
- drizzle balsamic glaze, as garnish
- sprinkle basil, as garnish
Instructions
Make the Marinade
- Combine avocado oil, balsamic vinegar, brown sugar, kosher salt, cracked black pepper and whole garlic cloves in a mixing bowl. Mix well.
Marinate the Chicken
- Cube the chicken breasts into 1-square inch pieces. Place the cubes in a sealable bag or airtight container. Pour the marinade over the chicken. Massage the marinade into the chicken. Seal the bag or cover the container and refrigerate for 30 minutes. Remove the chicken from the refrigerator and let it rest at room temp for 10 minutes before assembling the kabobs.
Prep the Ingredients
- While the chicken marinates, prep the other ingredients.
Assemble the Kabobs
- Alternate the cubed marinated chicken, sliced peaches, and halloumi cheese. I added about 2-3 pieces of halloumi per skewer.
Grill the Kabobs
- Preheat the grill to 400-450 degrees. Carefully brush the grill grates with avocado oil before adding the skewers. Grill for 12-15 minutes flipping every 5 minutes. Thicker chicken cubes will need more time. You want an internal temperature of 165-degrees Fahrenheit to ensure doneness. Remove the kabobs from the grill and let them rest for 5 minutes. Top with a drizzle of balsamic glaze and fresh basil. Serve warm and enjoy!
2 Comments on “Easy Grilled Chicken and Peach Kabobs”
Delicious and fun twist on regular chicken kabobs! The cheese is so yummy! Don’t skip the balsamic reduction, it adds so much flavor!
Perfect summer dish!