Apricot-Glazed Chicken Skewers With Sumac And Mint
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- Prep Time45 min
- Total Time55 min
- Makes6 servings
(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Fresh apricots and an easy homemade glaze add sweetness to these seasoned chicken kebabs. Tangy labneh makes a perfect counterpoint for dipping.—Eshun Mott
Ingredients
1/4 cup olive oil
1/4 cup chopped mint, divided
1 tbsp finely chopped oregano
1 tbsp ground sumac
2 large garlic cloves, grated
zest, of one lemon
680 g boneless, skinless chicken breasts, cut in 1-in. cubes (about 4 breasts)
salt and pepper, to taste
3 tbsp apricot jam
1 tbsp soy sauce
1 tbsp lemon juice
4-6 small firm-ripe apricots, halved and pitted
1/2 cup Labneh
Instructions
Combine oil, 2 tbsp mint, oregano, sumac, garlic and lemon zest in a medium bowl. Add chicken and toss to coat. Season with salt and pepper. Let stand at room temperature for min to marinate or in the refrigerator for up to 3 hr.
Meanwhile, stir together jam, soy and lemon juice. Set aside.
Preheat barbecue to high. If chicken is marinating in the refrigerator, let it come to room temperature.
Divide chicken and apricots among 6 metal skewers (or use wooden skewers that have been soaked for 30 min). Grill skewers for 8 to 9 min, lid closed but opening to turn skewers frequently, until chicken is cooked and apricots are softened. Brush chicken with glaze and cook 1 min more, lid closed, until glaze has lightly caramelized. Transfer to a serving platter and sprinkle with remaining 2 tbsp mint.
Looking for more kebabs? Find five more of our favourites in this summertime feast.
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