Grilled Potato and Peach Kabobs

Grilled Potato and Peach Kabobs

Source:
Stacey Doyle
Food Blogger
Little Figgy Food

Yield: 4-6

Try this mouthwatering grilled Idaho Potato and peach kabobs with a tangy balsamic glaze, it's perfect for grilling enthusiasts!

Ingredients:

For the Balsamic Glaze:

Directions:

For the Balsamic Glaze:

  1. In a small saucepan, pour in the balsamic vinegar and add honey or brown sugar if desired. The sweetness helps to balance the tanginess of the vinegar.
  2. Place the saucepan over medium heat and bring the mixture to a gentle boil.
  3. Reduce the heat to low and simmer the mixture for about 15-20 minutes, or until it has thickened to a syrup-like consistency. Stir occasionally to prevent burning or sticking.
  4. Keep a close eye on the glaze as it thickens. It should coat the back of a spoon and become slightly glossy.
  5. Once the desired thickness is achieved, remove the saucepan from the heat and let the glaze cool for a few minutes.
  6. The glaze will thicken a bit more as it cools. If it becomes too thick, you can reheat it gently over low heat and add a splash of water to reach the desired consistency.
  7. Once cooled, transfer the balsamic glaze to a jar or airtight container. It can be stored in the refrigerator for up to a few weeks.