Dairy-Free Chicken Sosaties (Kebabs)

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm cubes.
2. 2Place the 1/2 cup dried apricots in a bowl and cover with warm water. Let them soak for 15 minutes. Drain the apricots and chop them into smaller pieces.
3. 3In a large bowl, combine the 2 tbsp curry powder, 1 tsp turmeric, 2 cloves minced garlic, 1 tbsp minced ginger, 1/4 cup apple cider vinegar, 2 tbsp olive oil, 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir everything together until well mixed.
4. 4Add the about 680 g chicken cubes and the chopped 1/2 cup dried apricots to the marinade. Mix thoroughly to ensure all the chicken and apricots are coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight.
5. 5While the chicken is marinating, prepare the 1 red onion by cutting it into 2.54 cm pieces. Thread the marinated chicken pieces and the 1 red onion pieces alternately onto skewers.
6. 6Preheat your grill to medium heat, aiming for a temperature of approximately 190°C.
7. 7Place the skewers on the preheated grill. Cook for 10-12 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
8. 8Remove the skewers from the grill and serve them hot.

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