Fruited Chicken Kebabs Recipe
Ingredients
| Dried apricots | 12 | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| 2 teaspoons olive oil, preferably extra-virgin | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Dried oregano | 1 Tablespoon, chopped | |
| Cayenne | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1 pound skinless, boneless chicken thighs or breasts, cut into 1 1/2-inch chunks | ||
| 1 large bell pepper, cut into 1 1/2-inch squares | ||
Directions
1. In a small non-reactive saucepan, bring apricots and wine to a simmer. Remove from heat, cover, and let stand 10 to 15 minutes to plump apricots.
2. In a shallow 2-quart dish, combine vinegar, olive oil, parsley, oregano, cayenne, salt, and garlic. Drain any remaining wine from apricots into marinade. Add chicken and turn to coat completely. Let stand at room temperature 30 minutes or cover and refrigerate up to 2 hours.
3. Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Thread chicken, apricots, and bell pepper onto 4 metal skewers, beginning and ending with apricots. Brush apricots and bell pepper with some of marinade.
4. Grill, turning once or twice and brushing with more marinade, until chicken is white throughout and peppers are just tender, about 12 minutes. Stop basting about 3 minutes before chicken is done. Serve directly from skewers.
2. In a shallow 2-quart dish, combine vinegar, olive oil, parsley, oregano, cayenne, salt, and garlic. Drain any remaining wine from apricots into marinade. Add chicken and turn to coat completely. Let stand at room temperature 30 minutes or cover and refrigerate up to 2 hours.
3. Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Thread chicken, apricots, and bell pepper onto 4 metal skewers, beginning and ending with apricots. Brush apricots and bell pepper with some of marinade.
4. Grill, turning once or twice and brushing with more marinade, until chicken is white throughout and peppers are just tender, about 12 minutes. Stop basting about 3 minutes before chicken is done. Serve directly from skewers.
Chef
