You may have to dig into the back of your spice cabinet for this recipe, or do some updates, but it’s totally worth it! I bought these skewers in my local butcher shop, and I was determined to find a way to make them myself. They’re great for a Yom Tov day meal, as they can be assembled easily and take almost no time to cook.
Moroccan Chicken Fruity Skewers
Recipe By Estee Kafra
- Cook & Prep: 20 m
- Serving: 6
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No Allergens
Ingredients (15)
Main ingredients
Spice Mixture
Start Cooking
Make the Chicken Skewers
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Soak the dried apricots and prunes in a small bowl of hot water.
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Meanwhile, cut the chicken into bite-size pieces. Combine all the ingredients for the spice mixture in a mixing bowl (add a bit more water if it’s too thick; it should be easy to brush onto the chicken).
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Preheat grill to high. Assemble the kabobs, alternating chicken and fruit on 12 to 16 skewers (see note). Brush lightly with oil and sprinkle with kosher salt.
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Grill for about four minutes. Turn over and brush with spice glaze. Cook on the other side for about five minutes more, brushing again a minute or two before it’s done for an even stronger flavor.
Note:
These can be done on an outside grill, but for Yamim Tovim or during the winter months I do it on my grill pan. If you are using wooden skewers, soak them in water for about 20 minutes before assembly to avoid having them burn.
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