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Savory Apricot Chicken Kebabs
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8 kebabs (4 servings) |
- 4 chicken breast halves, boned and skinned
- 16 fresh small/medium firm apricots, cut into halves (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 garlic, minced
- 1 1/2 teaspoons thyme leaves
- 1 1/2 teaspoons rosemary leaves
- 1/2 teaspoon grated lemon peel
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Combine marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip top bags).
Cut each chicken breast, lengthwise, into 4 strips to make a total of 16 strips.
Place the chicken into a medium bowl or zip-loc bag with approximately 3/4 of the marinade.
Place the apricots into a medium bowl or zip loc bag with approx 1/4 of the marinade.
(enough marinade to coat the apricots, but not make them soft and soggy).
Cover and refrigerate for 24 hours, turning occasionally.
Drain chicken and apricots; discard marinade.
Sprinkle salt on chicken.
Cut bell pepper and onion into 1-inch squares.
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.
Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.
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