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You may have to dig into the back of your spice cabinet for this recipe, or do some updates, but it’s totally worth it! I bought these skewers in my local butcher shop, and I was determined to find a way to make them myself. They’re great for a Yom Tov day meal, as they can be assembled easily and take almost no time to cook.
1/2 cup prunes
1/2 cup dried apricots
3 chicken breasts or 6 pieces boneless chicken legs
oil, for brushing
Haddar Kosher Salt, for sprinkling
2 teaspoons ground ginger, such as Pereg
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin, such as Pereg
2 teaspoons Pereg Paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander seed
3 tablespoons Bartenura Extra-Virgin Olive Oil
juice of 1/2 a lemon
3 tablespoons water (approximately)
Soak the dried apricots and prunes in a small bowl of hot water.
Meanwhile, cut the chicken into bite-size pieces. Combine all the ingredients for the spice mixture in a mixing bowl (add a bit more water if it’s too thick; it should be easy to brush onto the chicken).
Preheat grill to high. Assemble the kabobs, alternating chicken and fruit on 12 to 16 skewers (see note). Brush lightly with oil and sprinkle with kosher salt.
Grill for about four minutes. Turn over and brush with spice glaze. Cook on the other side for about five minutes more, brushing again a minute or two before it’s done for an even stronger flavor.
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