Step 1

Peel the North Carolina sweetpotatoes and cut them lengthwise into wedges, brush them with oil and place them on the grill at 180 degrees.

Step 2

Cut the chicken breast into narrow strips, marinate with a bit of olive oil and chicken seasoning, and thread them in a snake-like manner onto skewers.

Step 3

After about 20 minutes, half the cooking time of the sweet potatoes is reached, now we can also place the chicken skewers on the grill. Turn occasionally.

Step 4

For the red chimichurri, finely chop the red pointed pepper, cocktail tomatoes, garlic, and parsley and mix with the juice of a lime, sea salt flakes, smoked paprika powder, olive oil, and red wine vinegar.

Step 5

For the spicy fruit dip, finely chop the dried apricots, chili pepper, and garlic and mix with creme fraiche, olive oil, and sumac.

Step 6

Remove the North Carolina sweet potatoes from the grill, season with sea salt, and arrange on a plate. Serve with the apricot dip. Place the chicken skewers next to the sweet potato wedges and drizzle with chimichurri.