Chicken, Plum and Red Onion Kebabs

Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

Great recipe! I had a plum tree in my yard. So, with an abundance of plums to work with, I came across this recipe. Such a great combination of flavors! I've made it a few times and it turns out great every time. Thanks!

Monroe's Kitchen October 27, 2010

Outstanding! I wasn't expecting the chicken to have as much flavor as it did, and the grilled plums were amazing. I used chicken breasts since it's what I had on hand, and didn't make the couscous but wish I did--the box rice mix I paired with it was too strong of a flavor. Next time the couscous is a must. Definitely one to make again.

Limechiffon August 10, 2009

This is one of my FAVORITES! I was going to add this if it wasn't on Zaar. We don't do the couscous, but the skewers are incredible! We love it with peaches and plums. I always double it, because they're 7 in my family and they're so good. Of course, you can use thighs or breasts. We use both since we have both dark and white meat lovers.

Seven Wonders March 13, 2009

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