This past weekend, I had the pleasure of attending a fantastic workshop at Kitchentown in San Mateo cooking with delicious gold dust peaches from the Masumoto family farms. One of the recipes crafted by SpiceMama Sylvie Charles was this tasty sweet tart peach chutney that I used today on a simple ginger chicken kabab with some roasted asparagus & sweet potatoes over a bed on cumin tricolor quinoa.

This wholesome meal is super flavorful, kid friendly and so easy to put together!

 

Yield:  6 medium skewers

Ingredients:

1 lbs ground chicken breast

1 egg, lightly beaten

1 tbsp minced ginger

1 tsp minced garlic

1 tbsp olive oil

1-2 tsp salt to taste

6 medium skewers

 

Directions:

1. Preheat oven to 350F. Soak the skewers in cold water.

2. In a bowl, gently mix all the ingredients until everything is incorporated. Refrigerate for 15-20 minutes.

3. Form kababs on the skewers and place on a lined greased baking sheet. Bake for 18-20 minutes until cooked through. The kababs are ready if they easily come off from the skewer.

4. Serve over rice, quinoa or in a wrap with your favorite sauce and some veggies on the side.