Savory Apricot-Chicken Kabobs

By Reneeb

Ingredients

• Remember to soak wooden kabob skewers in water for 20 minutes before threading them and placing on the grill.
• 1 c. white wine or chickenbroth1/4 c. lemon juice3 T. olive oil2 T. white wine vinegar2 cloves garlic, minced1-1/2 t. fresh thyme1-1/2 t. fresh rosemary1/2 t. lemon zest 4 boneless, skinless chickenbreasts6-oz. pkg.
• Sun-Maid California Apricots
• 1/4 t. salt 1 red or green pepper, cut in1-inch squares1/2 red onion, cut in1-inch squares

Preparation

Step 1

In a large bowl, blend together wine or broth, lemon juice, oliveoil, vinegar, garlic, herbs and lemon zest. Divide in half and placein 2 large plastic zipper bags. Cut each chicken breast lengthwiseinto 4 strips to make a total of 16 strips. Place chicken in oneplastic zipper bag and apricots in the other. Seal and refrigeratefor 24 hours, turning occasionally. Drain chicken and apricots;discard marinade. Sprinkle salt on chicken. Thread 8 skewersin the following order: one pepper, one onion, one chicken stripin a loosely wrapped “s” fashion around 2 apricot halves. Repeat,ending up with one pepper and one onion. Grill or broil, 5 inchesfrom heat, for 8 minutes or until chicken is cooked through,turning every 2 to 3 minutes. Makes 4 servings.