A recipe by Julie Van Rosendaal
Combine the chicken, olive oil, vinegar, brown sugar, cumin, coriander, and some salt and pepper in a bowl or zip-lock bag; cover or seal and refrigerate for at least an hour, or overnight.
When you’re ready to cook, preheat the grill or broiler and soak a handful of bamboo skewers. Thread chunks of chicken, alternately with apricot halves and pieces of red onion, on each skewer. Cook on the grill or on a baking sheet in the oven, turning once or twice, for 10-15 minutes, or until cooked through.