Chicken, Plum and Red Onion Kebabs

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Total Time
15 mins
20 mins

From Every Day with Rachael Ray June-July 2008 prep time does not include marinating

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  1. In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
  2. Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
  3. Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
  4. Preheat a grill or grill pan to medium.
  5. Thread the chicken, plums and onion onto 8 skewers.
  6. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
  7. Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
  8. Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
  9. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.