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Grilled apricots are somehow tart and sweet at the same time, making them a perfect accompaniment to grilled chicken. Soak your skewers in water before using to avoid burning, or, alternatively, use metal skewers.
Yield: 4
1 pound fresh apricots, halved and pitted
1 purple onion, cut into small wedges
1 to 2 pounds skinless, boneless chicken breast or thighs
juice of 1/2 a lemon
1 teaspoon low-sodium soy sauce
1/2 teaspoon Pereg Black Pepper
1/2 teaspoon Pereg Garlic Powder
1/2 teaspoon Pereg Ground Ginger
Rinse chicken and pat dry. Cut chicken into one-inch squares. Mix all ingredients for marinade in a bowl. Add chicken and toss to coat. Let marinate for a half hour.
Place chicken, apricots, and onion wedges onto skewers, alternating as you go. Fill skewers a bit more than halfway.
Preheat BBQ to medium heat or about 350 degrees Fahrenheit and coat grill generously with nonstick spray or oil. Cook kebobs on each side for about four minutes or until chicken is cooked through.
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