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Chicken, Plum, and Red Onion Kebabs with Couscous
Chicken, Plum, and Red Onion Kebabs with Couscous Eileen Goltz | Meat
1 hour, 45 minutes 45 minutes
35 minutes
25 minutes
8 Kebabs

You can replace the plums with peaches, nectarines or apricots.

  • ½ cup oil
  • ⅓ cup apricot jam
  • 2 Tablespoons rice wine vinegar
  • 1½ Tablespoons soy sauce
  • 1½ lbs. skinless, boneless chicken thighs, quartered
  • 8 plums (about 2 lbs.)
  • 1 red onion
  • 1 Tablespoon olive oil
  • 1 (10 oz.) box plain instant couscous
  • ⅓ cup sliced almonds, toasted

  1. In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
  2. Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
  3. Preheat a grill or grill pan to medium.
  4. Quarter red onion lengthwise and halve crosswise; quarter plums lengthwise. Thread the chicken, plums, and onion onto 8 skewers.
  5. 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.
  6. Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
  7. Fluff the couscous with a fork, add the almonds and toss.
  8. Serve the couscous alongside the kebabs.