Fruity Chicken Kebabs with Maple Syrup

Kebabs

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

Marinade

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

Cranberry Sauce

• 1 cup reserved marinade
• 1 cup fresh or frozen cranberries
• 1 tbsp 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 pure maple syrup. Bring to a boil; reduce heat to low and simmer 10 minutes. Serve with the kebabs.