Chicken Sosaties (Kebabs) with Apricot Glaze

Ingredients

• 1.5 lbs Chicken breasts, cubed
• 1/2 cup Apricot preserves
• 2 tbsp Red wine vinegar
• 2 tbsp Olive oil
• 1 tbsp Curry powder
• 1/2 tsp Turmeric
• 1/2 tsp Coriander
• 2 cloves Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 large Bell peppers, cubed
• 1 medium Red onion, cubed
• 1 large Sweet potato, cubed

Instructions

1. 1In a medium bowl, combine the 1/2 cup apricot preserves, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 tablespoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon coriander, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk these ingredients together until they are well combined.
2. 2Add the 1.5 lbs of cubed chicken breasts to the bowl with the marinade. Toss the chicken cubes gently to ensure they are fully coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or for up to overnight.
3. 3Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C).
4. 4While the grill is preheating, thread the marinated chicken cubes onto skewers. Alternate the chicken with the 1 large cubed bell pepper, 1 medium cubed red onion, and 1 large cubed sweet potato. Aim to distribute the ingredients evenly on each skewer.
5. 5Place the loaded skewers onto the preheated grill. Grill for 15 to 20 minutes, turning the skewers occasionally. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly charred.
6. 6During the last 2-3 minutes of grilling, brush the skewers with any remaining marinade from the bowl. This will add an extra layer of flavor and help create a glaze.

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