Did you ever wake up in the morning and have a taste for something and didn’t have a recipe?
That’s how it was for me.
I had a taste for a sweet but zesty grilled chicken kebab.
Almost like the flavor of the samples they hand out in front of the Asian fast food restaurant in the mall.
Yes, I do admit to sampling them when I want a little tidbit now and then.
I was thrilled to find this recipe from BrannyBoilsOver.com.
I found sweet and zesty AND it included two of my favorite ingredients…
apricots and rosemary.
You make a glaze out of apricot jelly, soy sauce, crushed red peppers and fresh rosemary.
Heat over the stove until blended and warm.
Chop chicken into 1″ chunks and rub with the brown sugar rosemary mixture.
Place chicken on skewers and grill brushing with glaze until slightly charred.
A perfect Summer dinner easily served with a salad or grilled vegetables!
ONE YEAR AGO: Mango Monday
Apricot Rosemary Chicken Kebabs
A Kitchen Muse: Adapted from Brainy.com
Recipe type: Entree, Grill
- 3 teaspoons minced fresh rosemary, divided
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1¼ lb boneless, skinless chicken breasts or thighs, trimmed of excess fat and cut into 1-inch cubes
- ¾ cup apricot preserves
- 3 tablespoons soy sauce
- Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl.
- Place the chicken in a large bowl.
- Sprinkle the spice mixture over the chicken and toss to coat well.
- Preheat the grill to medium-high heat and oil the grates lightly .
- While the grill is heating, place the chicken cubes onto skewers. (If using wooden skewers, make sure to soak them in water for 15 minutes prior to placing the meat onto them.)
- In the meantime, make the glaze: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, a pinch of crushed red peppers, and the soy sauce in a small saucepan.
- Set over low heat and stir just until the mixture is heated through. Remove from heat.
- Place the kebabs on the grill and cook, turning every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total.
- In the last 3 minutes of cooking, brush the kabobs with the apricot glaze using a pastry brush on all sides.
- Transfer the kebabs to a platter.
- Serve with the remaining apricot sauce.