Best 4 African Apricot Chicken Skewers Recipes

SUYA (NIGERIAN CHICKEN SKEWERS)

Steps:

• Mix all the dry ingredients together.
• Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes.
• Thread the chicken onto skewers and brush with the oil.
• Grill or broil for 3 minutes on each side, or until chicken is cooked through.
• Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!

CHICKEN-APRICOT SKEWERS

Steps:

• Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
• Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

APRICOT-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

SKINNY APRICOT CHICKEN KABOBS

Steps:

• Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
• Alternately thread chicken, pea pods, pineapple cubes, and sweet pepper pieces onto 4 long or 8 short metal skewers, * leaving 1/4-inch spaces between pieces. Spray kabobs with nonstick cooking spray.
• For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
• For a charcoal grill, place kabobs on the rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
• *If using wooden skewers, soak in enough water to cover for at least 1 hour before using.