1 package boneless, skinless chicken thighs, cut into cubes
1/2 cup olive oil
1/4 teaspoon crushed red pepper seed
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, finely minced
8 ounces Traina California Sun Dried Apricots
Assorted vegtables (pictured: green and red bell peppers, red onions)
Fresh herbs, finely chopped (pictured: oregano, parsley, rosemary, sage)
Blend olive oil, crushed pepper seed, garlic, honey and mustard together. Pour 1/2 the marinade into a Ziploc bag along with the chicken. Allow chicken to marinate a few hours or overnight.
Plump California Apricots in warm water for 15 minutes. Pat dry
Assemble skewers alternating chicken, vegtables and apricots.
Add fresh herbs, salt and pepper to the reserved marinade.
Place skewers on hot, lightly oiled grill and cook 12-15 minutes until chicken juices run clear. Turn skewers and brush with reserved marinade during the cooking process.
Squeeze 1/2 lemon over chicken skewers before serving