Sosaties (South African Kabobs)

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1. 1Step 1: Soak the dried apricots in hot water for 30 minutes to rehydrate them. Peel and quarter 2-3 sweet onions. Set aside. Cube your chicken breasts and add them to a bowl.
2. 2Step 2: Add the white wine vinegar, brown sugar, apricot jam, minced garlic, bay leaves, fresh thyme, black pepper, yellow curry powder, and turmeric to the chicken. Toss everything together until the chicken is well coated.
3. 3Step 3: Cover and refrigerate for 1 hour. Be sure to let the chicken rest at room temperature for 15-20 minutes before adding it to the grill.
4. 4Step 4: Add one piece of marinated chicken, followed by a piece of sweet onion, then the rehydrated apricots. Repeat until you have 4 loaded skewers. You can add 3-4 pieces of chicken per skewer.
5. 5Step 5: Heat your grill to 400-450 degrees Fahrenheit. Brush the grill with olive oil to help prevent the protein from sticking. Grill for 12-15 minutes flipping halfway through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.