Chicken & Fruit Kabobs with Mustard-Leek Sauce

These kabobs thread chicken breast between fresh summer fruit, and the combination works better than you’d expect. Peaches, plums, and bananas caramelize on the grill alongside the chicken, their sugars charring into sticky, smoky bites that play off a light dusting of curry powder.

The mustard-leek sauce ties everything together. Sautéed leeks simmered in chicken broth with Dijon mustard, white vinegar, and a touch more curry powder create a tangy, savory drizzle that balances the fruit’s sweetness. Cornstarch thickens it just enough to coat the skewers without being gloopy.

Cutting the chicken into one-inch pieces ensures it cooks through in the same 6 to 8 minutes the fruit needs to soften and char. Larger chunks would leave you with overcooked fruit or undercooked chicken.

The curry powder on the kabobs and in the sauce creates a warm thread that connects the sweet fruit and savory chicken across every bite.

Pro Tips

• Use firm, slightly underripe peaches and plums. Fully ripe fruit falls apart on the grill and slides off the skewers.
• If using wooden skewers, soak them for at least 30 minutes to prevent charring.
• Make the sauce while the kabobs grill. It comes together fast and should be spooned over the skewers while they’re still hot.
• Let the sauce sit for 2 to 3 minutes off heat before stirring in the sweetener. Adding it to boiling liquid breaks it down.

Variations

• Swap the peaches for fresh pineapple chunks for a more tropical skewer.
• Use pork tenderloin cut into cubes instead of chicken for a richer meat option.
• Replace the leeks with thinly sliced shallots if leeks aren’t available.