Savory Apricot Chicken Kabobs

Savory Apricot Chicken Kabobs

Give your grill a break from burgers and hot dogs.


  • 4 boned and skinned chicken breast halves
  • 1 package (6-oz.) Sun-Maid apricots (32 halves)*
  • 1 large red or green bell pepper
  • 1/2 medium red onion
  • 1/4 teaspoon salt

  • Marinade:

  • 1 cup white wine (use a fruity wine such as Riesling)
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 cloves minced garlic
  • 1-1/2 teaspoons thyme leaves
  • 1-1/2 teaspoons rosemary leaves
  • 1/2 teaspoon grated lemon peel
  • Directions:

    COMBINE marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags).
    CUT each chicken breast lengthwise into 4 strips to make a total of 16 strips.
    PLACE chicken in one bowl of marinade and apricots in the other.
    COVER and refrigerate for 24 hours, turning occasionally.
    DRAIN chicken and apricots; discard marinade. Sprinkle salt on chicken.
    CUT bell pepper and onion into 1-inch squares.
    THREAD each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion.
    GRILL OR BROIL 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.

    * Or use 32 pieces (about one 8-oz. package) Sun-Maid Dried Mixed Fruit. Cut pears in half and fold large apple pieces in half to skewer.

    Makes 8 kabobs (4 servings).

    Nutrients per serving: Calories 340; Protein 30g; Fat 11g; Carbohydrates 30g; Sodium 535mg; Dietary Fiber 4g; Cholesterol 73mg.