Apricot Chicken and Veggie Kabobs

Serves 4

Chicken Ingredients:

  • 1 tbsp. + 2 tsp. Extra-virgin olive oil
  • 4 ripe apricots
  • 4 chicken breasts
  • 1 tsp. fresh ginger root
  • 1 green onion
  • 1/2 cup water
  • 2 tbsp. date paste
  • 1/2 tsp. lime zest
  • Sea salt and fresh cracked pepper

Skewer Ingredients:

  • 1/2 lbs. small new potatoes, cut in half
  • 2 medium zucchini, cut lengthwise and then cubed
  • 1 bell pepper, cut 1″ strips
  • 1 tomato, cut 1″ cubes
  • 1/2 lb. mushrooms, quartered
  • Extra-virgin Olive oil
  • Fresh, squeezed lemon juice
  • Sea salt and fresh cracked pepper

Chicken: Melt 2 tsp olive oil over medium heat in a skillet. Place apricots, cut side down, into the pan. Cook for about 5 minutes or until browned. Flip and continue cooking for about 3 additional minutes. Remove from heat and set aside. Salt and pepper the chicken, and sauté in 1 tbsp of olive oil on medium-high heat for 3 minutes. Reduce heat to medium-low and cook for an additional 7 minutes or until cooked thoroughly. Remove from heat and set aside with the apricots. Add ginger and green onion to frying pan and sauté briefly. Now add water, date paste and lime zest to pan. Also add chicken and apricots back into the pan. Simmer all together for about 10 minutes. Serve with skewers.

Skewers: pre-soak skewer for 2 hours to prevent charring. Parboil potatoes. Thread vegetables onto skewers as desired. Brush with lemon juice and olive oil. Lightly sea salt and pepper to taste. Grill for 3 minutes, turn, brush again with juice and oil, and continue grilling another 3-4 minutes until done.

 

 

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