8 nectarines (about 2 pounds), quartered lengthwise (can substitute with plums, peaches or apricots)
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1 red onion, quartered lengthwise and halved crosswise
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Extra Virgin Olive Oil (optional for grill pan)
Instructions
In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate 30 minutes or up to 4 hours.
Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
Preheat a grill or grill pan to medium (not hotter, don't do it). Thread the chicken, nectarines and onion on to eight skewers. (If you are grilling this, make sure you soak the skewers in water for 20 minutes before putting them on a grill, unless you want a fire of course.)
Grill the kebabs, turning often, (every minute), and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
Originally Submitted
5/26/2008
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Chicken, Nectarine, Red Onion Kebabs Recipe - Entrees - Maindishes
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