Moroccan Chicken Skewers with Apricot Glaze

Ingredients

• 1 lb Chicken Breast (cut into 1-inch cubes)
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1.5 teaspoons Ras el Hanout
• 0.75 teaspoon Ground Cumin
• 0.5 teaspoon Turmeric
• 0.25 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Apricot Preserves (nut-free)
• 8 skewers Wooden Skewers

Instructions

1. 1Place the 8 wooden skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes to prevent them from burning on the grill.
2. 2In a large bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1.5 teaspoons of Ras el Hanout, 0.75 teaspoon of ground cumin, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk these ingredients together until well combined.
3. 3Add the 1 lb of chicken breast, cut into 1-inch cubes, to the bowl with the marinade. Toss the chicken thoroughly to ensure each piece is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
4. 4Preheat your grill to medium heat. This is approximately 375-400°F (190-205°C).
5. 5Remove the soaked wooden skewers from the water. Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece.
6. 6Place the chicken skewers on the preheated grill. Cook for 10 to 12 minutes, turning them occasionally, until the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C).
7. 7During the last 2 to 3 minutes of grilling, brush the chicken skewers generously with the 0.5 cup of apricot preserves. Allow the glaze to caramelize slightly on the chicken.
8. 8Remove the skewers from the grill and let them rest for 1-2 minutes before serving warm.

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