• 8 each raw 26/30 (large) shrimp (peeled and deveined)
• 8 oz. boneless, skinless chicken breast
• 1 each red bell pepper
• 1 each yellow bell pepper
•  ¼ each red onion (medium size)
• 8 oz. Smokey Peach Dipping Sauce
• Basil Marinade
• 4 each 10” skewers

1. Cube chicken into ½” cubes; set aside
2. Shrimp should be peeled and deveined, set aside
3. Cut both peppers into ½” cubes; set aside
4. Cut red onion into ½” cubes; set aside
5. Assemble Brochettes by placing on 1 skewer the following: 2 shrimp, 4 pieces of pepper, 2 pieces of chicken, and 2 pieces of red onion assembling the pieces alternately to show contrast of colors
6. Place completed skewers in a pan to marinate and pan will capture marinade that rolls off skewer
7. Pour marinade over brochettes
8. Marinade to your own liking; at least ½ hour (30 min)
9. Place skewer on a pre-heated grill or place in an oven at 350°F
10. Cook until chicken reads 160°F internal temperature
11. Place cooked Brochettes on a platter and serve