• 2 pound boneless skinless chicken breast or thigh cut into 1-inch chunks
• 20 apricot small, firm but ripe, halved and pitted
• 40 8-inch bamboo skewer use 2 skewers for each kabob

For the marinade:

• 1 1/2 cup canned lite coconut milk unsweetened
• 1 cup plain Greek yogurt plain
• 1 cup almond butter smooth
• 5 lime juiced
• 4 clove garlic
• 2 teaspoon Kosher salt
• 1/2 cup fresh cilantro chopped
• 2 jalapeno pepper coarsely chopped, with seed for more heat
• 1/2 teaspoon freshly ground black pepper

For garnish:

• 1/2 cup roasted peanuts unsalted, coarsely chopped
• 2 lime cut into small wedges
• 1/2 cup fresh cilantro sprigs for garnish