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Apricot-Glazed Chicken Skewers With Sumac And Mint

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  • Prep Time45 mins
  • Total Time55 mins
  • Makes6 servings
Apricot-Glazed Chicken Skewers With Sumac And Mint

(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)

Fresh apricots and an easy homemade glaze add sweetness to these seasoned chicken kebabs. Tangy labneh makes a perfect counterpoint for dipping.—Eshun Mott

Ingredients

  • 1/4 cup olive oil

  • 1/4 cup chopped mint, divided

  • 1 tbsp finely chopped oregano

  • 1 tbsp ground sumac

  • 2 large garlic cloves, grated

  • zest, of one lemon

  • 680 g boneless, skinless chicken breasts, cut in 1-in. cubes (about 4 breasts)

  • salt and pepper, to taste

  • 3 tbsp apricot jam

  • 1 tbsp soy sauce

  • 1 tbsp lemon juice

  • 4-6 small firm-ripe apricots, halved and pitted

  • 1/2 cup Labneh

Instructions

  • Combine oil, 2 tbsp mint, oregano, sumac, garlic and lemon zest in a medium bowl. Add chicken and toss to coat. Season with salt and pepper. Let stand at room temperature for min to marinate or in the refrigerator for up to 3 hr.

  • Meanwhile, stir together jam, soy and lemon juice. Set aside.

  • Preheat barbecue to high. If chicken is marinating in the refrigerator, let it come to room temperature.

  • Divide chicken and apricots among 6 metal skewers (or use wooden skewers that have been soaked for 30 min). Grill skewers for 8 to 9 min, lid closed but opening to turn skewers frequently, until chicken is cooked and apricots are softened. Brush chicken with glaze and cook 1 min more, lid closed, until glaze has lightly caramelized. Transfer to a serving platter and sprinkle with remaining 2 tbsp mint.

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