Chicken Sosaties (Kebabs)

Ingredients

• about 680 g Chicken Breast
• 1 medium Onion
• 1/2 cup Dried Apricots
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 2 cloves Garlic
• 2 tbsp Vegetable Oil
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes.
2. 2Peel and cut the 1 medium Onion into 2.54 cm pieces.
3. 3In a bowl, combine the 2 tbsp Curry Powder, 1 tsp Turmeric, 2 cloves minced Garlic, 2 tbsp Vegetable Oil, 1/4 cup Apple Cider Vinegar, 2 tbsp Brown Sugar, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix these ingredients thoroughly until well combined.
4. 4Add the about 680 g Chicken Breast cubes to the marinade. Cover the bowl and refrigerate for at least 2 hours to allow the chicken to marinate.
5. 5While the chicken is marinating, place the 1/2 cup Dried Apricots in a small bowl and cover them with warm water. Let them soak for 15 minutes.
6. 6Drain the soaked apricots. Thread the marinated chicken cubes, the soaked dried apricots, and the 2.54 cm onion pieces onto skewers, alternating the ingredients.
7. 7Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
8. 8Place the prepared skewers on the preheated grill. Grill for 12-15 minutes, turning the skewers occasionally. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
9. 9Remove the sosaties from the grill and serve hot.

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