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Fig & Chicken Kebobs
This recipe is kosher for Passover.
Fig & Chicken Kebobs Eileen Goltz | Meat

makes 8 kebobs

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


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. Cover and marinate in the refrigerator for 30 minutes (may be done up to 2 hours ahead).

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.

Heat grill or preheat broiler to high. Line a broiler pan or baking sheet with foil and coat with nonstick cooking spray. 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. 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. Makes 8 kebobs