Hello friends, family and fans! I’ve missed you. Hope you all had a great summer! And hope you all were able to get away from your lives at least a little bit with some sort of vacation 🙂
Sorry for my absence…I took an impromptu summer sabbatical from sitting on my computer. I needed to attempt to recharge my batteries whenever possible after work, getting another kitten and the awful heat of summer. Did I want to sit in front of a computer? Not so much.
So, as I sat here recuperating from the weekend, watching Julie & Julia (how appropriate), having multiple things cooking in the kitchen for the week, and looking out at a gloomy, rainy day, I felt it was time to start back up again.
In honor of the end of summer as most of us know it, I wanted to give you an amazing grilling recipe to finish off the season. I made these awhile back for some guests and they were DELISH.
What is it? Chicken and apricot skewers from my Cooking For Friends Williams-Sonoma cookbook.
(You can see why you should soak your skewers for at least an hour… :))
The chicken is marinated in a yogurt and spices to tenderize the chicken. The result? Heaven. This recipe is especially good if you get sick of chicken from time to time (like me). It gives it a distinct and unique flavor that is to die for.
And throwing fruit on the skewer to grill? Amazing. Grilled stone fruit (think plums, apricots, peaches, etc) and pineapple is a fantastic side dish or dessert option for the summer.
Without further ado, here’s how to say adieu to the grill in a new and delicious way 🙂
Grilled Chicken Skewers with Apricots
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 c. plain, nonfat Greek yogurt
1 tbsp. ground coriander
1 clove garlic, minced
1/2 tsp. cumin, cayenne, and turmeric
4 apricots, cut into 1 inch chunks
Salt and pepper
In a bowl, stir together yogurt, coriander, garlic, turmeric, cumin, cayenne, and salt and pepper to taste. Add in cubed chicken. Refrigerate for at least 6 hours or overnight. Put aside your apricots until you’re ready to use them (you can definitely chop them up in advance!).
When you’re ready to grill, soak your skewers (if you’re using wooden ones – I had 10″ inch ones) for at least an hour. Toss your apricot chunks in a tablespoon of olive oil. Thread about 4 chicken cubes and 3 apricot chunks onto each skewer, alternating each.
Place onto a hot grill or grill pan, brushed with olive oil. Cook for 4-5 minutes per side, until nicely charred.
To serve, put on a platter and squeeze a little bit of lemon over the top. Enjoy!