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Chicken, Plum and Red Onion Kebabs

June 2008
Chicken, Plum and Red Onion Kebabs

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1/2 cup vegetable oil
  • 1/3 cup apricot jam
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 pounds skinless, boneless chicken thighs, quartered
  • 8 plums (about 2 pounds), quartered lengthwise
  • 1 red onion, quartered lengthwise and halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1 10 ounce box  plain instant couscous
  • 1/3 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. Thread the chicken, plums and onion onto 8 skewers. 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.
  4. 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. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.
Tip Swap it
  • Replace the plums with peaches, nectarines or apricots.