Apricot Chicken Kebabs

Ingredients

Instructions

1. 1

   Mix the nectar, vinegar, honey, lime zest, lime juice, garlic, and oregano in a medium-sized container. Put one-half of the mixture into a sturdy sealable plastic bag and add the chicken and apricots. Seal the bag tightly and marinate in the refrigerator for 1 hour or up to 12 hours. Refrigerate the remaining marinade until ready to use.

2. 2

   While the chicken is marinating, heat a large pot of water to boiling. Add the potatoes and onions and cook until the potatoes are firm-tender, 6 to 8 minutes. Drain, and cool slightly. Add to the reserved marinade with the zucchini, tossing to coat.

3. 3

   Prepare your grill with direct heat. Spray a grill basket with cooking spray.

4. 4

   Drain the chicken, discard the marinade, and grill in the grill basket, charring and turning until the chicken cooks through. Remove to a plate or sheet pan and cover with foil. Drain the yams and onions, reserving the marinade. Grill the yams, onions, and zucchini while brushing with the reserved marinade, until browned and beginning to char. Remove to the pan with the chicken. Work in batches, if necessary.

5. 5

   Alternating ingredients, thread the chicken, apricots, onions, sweet potatoes, and zucchini onto eight skewers. Serve over rice or the pilaf of your choice.