Apricot and rosemary chicken kebab

Fresh rosemary - 3 teaspoons
Brown sugar - 1 teaspoon
Salt - 1 teaspoon
Ground black pepper - 1/2 teaspoon
Red pepper flakes - 1/4 teaspoon
Chicken breast, cut into chunks for skewers / wooden shpazhek - 560-600 g
Apricot jam - 3/4 cup
Soy sauce - 3 tablespoons

Mix rosemary (2 teaspoons), brown sugar, salt and pepper both. Put the chicken in a large bowl. Sprinkle with a mixture of spices and mix thoroughly so that all chicken "enveloped" seasonings.
Heat a grill or preheat the grill. Place the chicken pieces on skewers and luchesh on wooden skewers.
Mix in a saucepan rest rosemary, apricot jam, a pinch of salt and red pepper flakes and soy sauce. Put on the fire and warm, stirring the entire mixture. Remove from heat. Put the skewers with chicken on fire and cook on the grill, turning every 3 minutes. Preparing about 12-15 minutes. Over the last 3 minutes before the end of cooking grease apricot sauce skewers on all sides. Arrange the skewers on a plate. Serve with remaining sauce.


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