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

Honey Lime Glazed Chicken Kabobs
Honey Lime Glazed Chicken Kabobs Eileen Goltz | Meat
1 hour 30 minutes
20 minutes
10 minutes
4 servings

  • This recipe can be doubled or tripled and made indoors on a grill pan.
  • Fresh Cilantro tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking cilantro for insect infestation.
Ingredients
  • ½ cup honey
  • 2 Tablespoons lime juice
  • 2 Tablespoons chopped fresh cilantro
  • 1 Tablespoon soy sauce
  • 1 small jalapeno pepper
  • 3 cloves garlic

    Kabobs:
  • 2 chicken breasts, boned
  • 2 medium yellow squash
  • 2 medium zucchini
  • 2 red bell peppers
  • 2 large onions
  • 1 pint cherry tomatoes
  • 8 oz. mushroom caps

Instructions
  1. Chop garlic and jalapeno pepper. Cut yellow squash, zucchini, red peppers, and onions into 1-inch chunks.
  2. Skin & halve the chicken; cut into 1-inch pieces.
  3. In a small bowl combine the chicken, honey, lime juice, cilantro, soy sauce, jalapeno and garlic. Toss to coat and let set for at least 20 minutes.
  4. Thread the chicken and vegetables alternately on 4 skewers. Brush with the remaining liquid glaze.
  5. Grill over medium hot heat, turning and basting with remaining glaze until chicken is cooked through.

Kashrut Instructions

FRESH HERBS:

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

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

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.

MUSHROOMS:

  • Shiitake and Button mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
  • Portobello mushrooms should be checked in the following manner:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.