Savory apricot chicken kabobs

Savory apricot chicken kabobs
FabFood
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Give your grill a break from burgers and hot dogs. Fire up the coals for these tender, fruity kabobs with a garlic-herb marinade.

Ingredients

  • Kabobs:
  • 4 boned and skinned chicken breast halves
  • 1 package (6-oz.) Sun-Maid apricots (32 halves)*
  • 1 large red or green bell pepper
  • 1/2 medium red onion
  • 1/4 teaspoon salt
  • Marinade:
  • 1 cup white wine (use a fruity wine such as Riesling)
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 cloves minced garlic
  • 1-1/2 teaspoons thyme leaves
  • 1-1/2 teaspoons rosemary leaves
  • 1/2 teaspoon grated lemon peel

Directions

  1. Combine marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags)
  2. Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips
  3. Place chicken in one bowl of marinade and apricots in the other
  4. Cover and refrigerate for 24 hours, turning occasionally
  5. Drain chicken and apricots; discard marinade. Sprinkle salt on chicken
  6. Cut bell pepper and onion into 1-inch squares
  7. Thread each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion
  8. Grill or broil 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes
  9. Note* Or use 32 pieces (about one 8-oz. package) Sun-Maid Dried Mixed Fruit. Cut pears in half and fold large apple pieces in half to skewer.

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