Please consult the OU's guidelines for checking fruits and vegetables.

Fig and Chicken Kabobs
This recipe is kosher for Passover.
Fig and Chicken Kabobs Eileen Goltz | Meat
1 hour 25 minutes
25 minutes
10 minutes
8 kabobs

Ingredients
  • 2½ Tablespoons olive oil, divided
  • ¼ cup plus 2 Tablespoons balsamic vinegar, divided
  • 2 Tablespoons chopped fresh rosemary, divided
  • ¼ teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 4 (6-oz.) boneless, skinless chicken breasts, cut into 1-inch chunks
  • 16 figs, trimmed and halved
  • Coarse salt to taste

Instructions
  1. In a bowl, combine 2 tablespoons oil, 1/4 cup vinegar, 1 1/2 tablespoons rosemary, the thyme and black pepper to taste. Add chicken and toss to coat.
  2. Cover and marinate in the refrigerator for 30 minutes
    (May be done up to 2 hours ahead).
  3. In a separate bowl, combine remaining oil, vinegar, rosemary and black pepper to taste. Add figs, toss gently to coat, and set aside until chicken finishes marinating.
  4. Heat grill or preheat broiler to high. Line a broiler pan or baking sheet with foil and coat with nonstick cooking spray.
  5. Thread the chicken and figs onto skewers, alternating as you go, and place on broiler pan. Season chicken and figs on both sides with salt.
  6. Broil or grill until chicken is lightly browned, about 5 minutes. Turn skewers and broil until chicken is cooked through, about 3 to 5 more minutes.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.