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

Rosemary Chicken Kabobs with Berry Sauce
This recipe is kosher for Passover.
Rosemary Chicken Kabobs with Berry Sauce Eileen Goltz | Meat
1 hour, 30 minutes 25 minutes
30 minutes
35 minutes
4 servings

  • 4 to 6 boneless chicken thighs or breasts (about 1½ lbs.), skin on or off
  • 2 Tablespoons chopped, fresh rosemary
  • ¼ cup dry white wine
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

  • 1¾ cup fresh or frozen blackberries or boysenberries
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons red currant jelly (or berry jam or jelly)
  • ¼ teaspoon of ground nutmeg

  1. Cut the chicken into 1 1/2 inch pieces and place in a bowl.
  2. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
  3. Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
  4. Preheat broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner.
  5. Cook for 8 to 10 minutes, (4 to 5 minutes per side).
  6. Place on a platter and cover with foil to allow the chicken to rest.

  7. Place the marinade and the berries in a saucepan and simmer gently until the berries are soft.
  8. Press through a strainer and discard the pulp. Return the juice and marinade mixture to the pan.
  9. Add the vinegar, jelly, and nutmeg and bring to a boil.
  10. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
  11. Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Kashrut Instructions


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.


  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.


INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.


  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
  • Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.

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