These kebabs can be served over rice, or in bundles of baby romaine lettuce leaves, garnished with cucumber and mint.


  • 1 1/2 lb boned and skinned chicken breast halves
  • 1 tbsp black peppercorns
  • 1 tbsp green peppercorns
  • 1 tsp kosher salt
  • 4 cloves garlic, minced
  • 1/4 cup apricot preserves
  • 2 tbsp fish sauce
  • 2 limes, squeezed and zested


  1. Soak wooden skewers in water, if using.
  2. Cut chicken into 1″ square pieces.
  3. Place both types of peppercorns in a dry skillet and place over medium heat. Shake the pan over the flame until peppercorns are aromatic but not scorched. Using a spice grinder or a mortar and pestle, grind until coarse and gritty. Transfer to a shallow glass dish and add the salt, apricot preserves, garlic, fish sauce and lime juice. Reserve some lime zest for garnish, and add the remainder to the marinade. Mix to a sticky paste. Add the chicken and stir until well coated.
  4. Preheat barbecue on HIGH, then reduce heat to MEDIUM.
  5. Meanwhile, thread 4 pieces of chicken on each skewer. Grill 4 – 5 minutes per side.