First prepare a marinade by combining all the ingredients. Arrange the chicken chunks in a tray and top with the marinade. Cover with plastic wrap and place in the refrigerator for a few hours, the longer the better. Thread the chicken chunks on the skewers, alternating with the prunes. Cook the marinade and the walnuts into a syrup. Grill the skewers on medium heat until done. Arrange on a dish and top with the warm marinade.
Serve with herb tabouleh and cardamom dressing.
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