Grilled Spicy Peach and Chicken Skewers with Fresh Herb Yogurt Dip

• 1 ½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
• 2 ripe but firm peaches, pitted and cut into wedges
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• Wooden or metal skewers (8-10 pieces)
• 1 cup plain Greek yogurt
• 2 tablespoons fresh chopped cilantro (or parsley)
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, whisk together smoked paprika, garlic powder, cumin, cayenne pepper, kosher salt, and olive oil to create the marinade.
3. Add the cubed chicken breast to the marinade and toss well, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
4. Prepare the herb yogurt dip by combining Greek yogurt, chopped cilantro, lemon juice, honey, salt, and black pepper in a small bowl. Mix well and refrigerate until serving.
5. Preheat the grill to medium-high heat (about 400°F). Thread chicken pieces and peach wedges alternately onto skewers.
6. Grill the skewers for about 12-15 minutes total, turning every 3-4 minutes, until chicken is cooked through (internal temp 165°F) and peaches are lightly charred.
7. Remove skewers from grill and let rest a few minutes. Serve immediately with the fresh herb yogurt dip.

Chef tips

• If you don't have fresh peaches, try using nectarines or firm mango chunks as a delicious alternative.
• For a milder spice level, reduce or omit the cayenne pepper.
• Use metal skewers if you have them for easier grilling and turning without soaking.
• To save prep time, marinate chicken the night before for deeper smoky flavor.
• Ensure peaches are firm to hold their shape on the skewers and not become mushy when grilling.