September 23, 2012
1/2 cup dried apricots
3 chicken breasts or 6 pieces boneless chicken legs
oil, for brushing
kosher salt, for sprinkling
12 – 16 skewers
2 tsp ground ginger
1/2 tsp crushed red pepper flakes
2 tsp ground cumin
2 tsp paprika
1 tsp cinnamon
1 tsp turmeric
1 tsp ground coriander seed
3 Tbsp extra-virgin olive oil
juice of 1/2 a lemon
3 Tbsp water (approximately)
1. Soak the dried apricots and prunes in a small bowl of hot water.
2. Meanwhile, cut the chicken into bite-size pieces. Combine all the ingredients for the spice mixture in a mixing bowl (add a bit more water if it’s too thick; it should be easy to brush onto the chicken).
3. Preheat grill to high. Assemble the kabobs, alternating chicken and fruit. Brush lightly with oil and sprinkle with kosher salt. Grill for about 4 minutes. Turn over and brush with spice glaze. Cook on the other side for about 5 minutes more, brushing again a minute or two before it’s done for an even stronger flavor.
These can be done on an outside grill, but for Yamim Tovim or during the winter months I do it on my grill pan. If you are using wooden skewers, soak them in water for about 20 minutes before assembly to avoid having them burn.
This recipe appeared in Mishpacha Magazine, Succot 2012.