Fruity Maple Chicken Kebabs

• 1 lb of chicken breast, cubed
• 1 red onion, quartered
• 2 apples, quartered (preferably empire and cortland)

Marinade

• 1/2 cup of maple syrup (preferably amber syrup for its rich flavour)
• 1 cup of apple juice
• 2 tablespoons of cider vinegar
• 3 tablespoons of tamarind sauce
• 1/2 teaspoon of oregano
• 1 pinch of celery seeds
• Salt and pepper, to taste

Cranberry Sauce

• 1 cup of marinade
• 5 oz of fresh or frozen cranberries
• 1 tablespoon of maple syrup (preferably amber syrup for its rich flavour)

1. Arrange the kebab ingredients on skewers by alternating pieces of chicken, onions and apples.
2. Mix the marinade ingredients in a dish large enough to fit 4 kebabs.
3. Place the kebabs in the dish and coat with marinade. Let sit for approx. 2 to 4 hours in the fridge.
4. Preheat the barbecue to medium high. Remove the kebabs from the marinade.
5. Reserve 250 ml (1 cup) of the marinade and set aside.
6. Barbecue the kebabs for 7 minutes*. Turn them over, baste with marinade and cook for another 7 minutes or until chicken is cooked through.
7. Meanwhile, pour the reserved marinade in a casserole. Add cranberries and maple syrup. Bring to a boil. Then reduce heat to low and simmer for 10 minutes.
8. Serve with the kebabs.