Here, the combination of apricots, almonds and yogurt gives kabobs a unique flavor with a kick of spice. These skewers are perfect for a dinner party or a casual weeknight meal in early- to mid-summer, when apricots are at their peak.
Chicken with Apricots and Almonds
1/2 cup plain Greek yogurt
1 Tbs. coriander seeds, crushed
1 clove garlic, minced
1/2 tsp. each ground turmeric, cumin, and cayenne
Salt and ground pepper
2 boneless, skinless chicken breasts
4 Tbs. extra-virgin olive oil
1/4 cup blanched almonds, toasted
1 1/4 cups fresh mint
Lemon slices for serving
In a bowl, stir together yogurt, coriander, garlic, turmeric, cumin, cayenne, and salt and pepper to taste. Cut chicken into 1-inch cubes, and toss well with yogurt mixture. Refrigerate for at least 6 hours and up to overnight.
Soak 8 bamboo skewers in water. Preheat a grill or stock top grill pan to high and oil lightly. Cut each apricot into 6 wedges, then toss with 2 Tbsp olive oil. Thread about 4 chicken cubs and 3 apricot wedges onto each skewer, alternating them. Place skewers on hot grill and cook, turning once, until nicely charred, 4-5 minutes per side. Transfer to a platter, scatter with almonds and mint, and arrange lemon slices alongside. Drizzle with remaining olive oil and serve. Serves 4.