1. Soak the dried apricots and prunes in a small bowl of hot water.
2. 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).
3. 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.
4. 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.
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.