Thank you to one of our local organic orchards for sharing this recipe a few years ago. Plums are coming into season in a few weeks!
1/3cup vegetable oil
1/4; cup apricot preserves
3 teaspoons rice wine vinegar
1 tablespoon soy sauce
1 pounds skinless, boneless chicken breast, chopped
1 lb. plums/pluots/apricots, halved
1 small red onion, quartered lengthwise and halved crosswise
In a medium bowl, whisk together the vegetable oil, preserves, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate for at least 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. Thread the chicken, stone fruit and onion onto 8 skewers. Grill the kabobs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
Notes: This dish is delicious paired with a summer vegetable rice pilaf or cous cous.