This is Nancy Radke’s recipe that was entered in the Kenmore Greatest Generations of Grilling Cook Off at the Ohio State Fair.
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preparation
preparation Time0 mins
cook Time
11 mins
servings
4
calories
540 per serving
ingredients
- zest and juice from a lemon
- 1/2 teaspoons red chili flakes
- 1 teaspoons coriander seeds
- 1 teaspoons minced garlic
- 1/2 teaspoons cinnamon
- 1/2 teaspoons cardamom
- 1 teaspoons sweet paprika
- 1/2 teaspoons ground ginger
- 1/2 teaspoons cumin
- 1-1/2 teaspoons salt
- 1 tablespoons honey
- 5 tablespoons olive oil
- 1 pounds cubed boneless skinless chicken thigh meat
- 1 large red onion, cut into pedals
- 3 pitted apricots and/or nectarines, sliced into wedges
- 6 ounces plain greek yogurt
- 2 teaspoons lemon juice
- teaspoons dash pepper
- 1 teaspoons minced garlic
- 1 teaspoons honey
- 1 teaspoons olive oil
- 1 tablespoons fresh minced dill
directions
Step 1
Combine first 12 ingredients to make marinade in a large zip-lock bag but save 1/4 teaspoon of salt. Add chicken meat to bag, seal, and toss to coat pieces evenly. Refrigerate 3-hours or overnight.
Step 2
Soak eight 10-inch bamboo skewers for at least 30-minutes in water. Repeat this process 2-3 times on each skewer. Over on lightly oil grill that's been preheated to 375 degrees, grill 10-12 minutes, turning over skewers once. Be sure to get good grill marks and cook chicken thoroughly to 165 degrees. Let skewers rest about 4 minutes before serving.
Step 3
Meanwhile, make yogurt sauce by combining all ingredients in a small bowl. Stir well; then place in a small zip-lock bag. Drizzle over finished kabobs just before. Serve 2 kabobs per person