Preparation:
Cut each zucchini crosswise into 3/4" pieces. Heat 1 inch salted water (about 1/2 teaspoon salt to 1 cup water) to boiling. Add zucchini and cover. Heat to boiling; cook 5 minutes and drain. Pour boiling water over peaches; let stand 1-2 minutes. Remove skins from peaches; cut each peach into 6 slices. Thread zucchini (through slice from skin side to skin side) and peaches on 16-inch skewers. Melt butter in saucepan; mix in lemon juice, cinnamon and nutmeg. Brush kabobs with butter mixture. Place kabobs on grill 4-5 inches from medium hot coals. Cook, turning and brushing frequently with sauce until hot, 5-8 minutes.
Serving Ideas : veal or pork |
