Becca And Tory’s Dinners

Chicken, Plum and Red Onion Kebabs

4 servings


35 minutes

total time


1/2 cup vegetable oil

1/3 cup apricot jam

2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce

1 1/2 lbs boneless skinless chicken thighs, quartered

8 plums, quartered lengthwise (about 2 pounds)

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


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.

Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.

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.

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.

4 servings


35 minutes

total time
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