Fruity Chicken Kebabs with Maple Syrup




  • 1 cup apple juice
  • 1/2 cup pure maple syrup from Canada
  • 3 tablespoons tamarind sauce
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried oregano
  • 1 pinch celery seeds
  • Salt and pepper, to taste


  • 1 pound boneless, skinless chicken breast, cubed
  • 1 onion, quartered
  • 2 apples, cored and quartered

Cranberry Sauce

  • 1 cup reserved marinade
  • 1 cup fresh or frozen cranberries
  • 1 tablespoon pure maple syrup from Canada


  1. Mix the marinade ingredients in a large zip-top bag. Add the chicken cubes, onion and apple quarters. Refrigerate 2 to 4 hours, turning bag occasionally.
  2. Preheat the grill to medium high. Remove the kebab ingredients from the marinade. Reserve 1 cup marinade and set aside; discard remaining marinade. On long bamboo skewers, alternate the chicken, onion and apple. Grill the kebabs 7 minutes. Turn them over, baste with marinade and cook another 7 minutes or until chicken is cooked through.
  3. Meanwhile, pour the reserved marinade into a small saucepan. Add cranberries and maple syrup. Bring to a boil; reduce heat to low and simmer 10 minutes. Serve with the kebabs.

Makes 8 to 12 kebabs

Coutesy of:

Dori Ross