Chicken Kebabs with Rosemary & Apricots



  • 65 ml (¼ C) Rhodes Quality Apricot Jam Smooth
  • 45 ml (3 Tbsp.) Balsamic vinegar
  • 65 ml (¼ C) Soy sauce
  • 15 ml (1 Tbsp.) Mild curry powder
  • 1 Garlic clove, crushed
  • 5 ml (1 Tsp.) Ground ginger
  • 10 ml (2 Tsp.) Ground coriander
  • 5 ml (1 Tsp.) ground cumin
  • salt and freshly ground black pepper
  • 125 ml (½ C) water


  • 400 g Chicken breast fillets
  • 2 x 410 g Can Rhodes Quality Apricot Halves in Syrup, drained
  • Fresh Rosemary sticks


  1. Place the Rhodes Quality Apricot Jam Smooth, vinegar, soy sauce, curry powder, garlic, ginger, coriander, cumin, in a saucepan and bring to the boil.
  2. Whisk until well blended.
  3. Season to taste with salt and freshly ground black pepper.
  4. Leave to cool.
  5. Slice the chicken breast fillets into evenly sized cubes.
  6. Place in a bowl and pour the marinade over the chicken, toss to coat.
  7. Cover the bowl with plastic wrap and refrigerate overnight.
  8. Soak 6 wooden skewers in water for at least a half hour.
  9. Thread the chicken cubes alternating with the Rhodes Apricot Halves onto the skewers, and placing a sprig of rosemary in-between.
  10. Grill over medium coals for about 10–15 minutes, basting with marinade until the chicken is cooked through.
Cooking Tip

This marinade would also work well on lamb kebabs.


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