Almond and Pistachio Crusted Chicken Kebobs

I have been making these chicken kebobs, inspired by Susie Fishbein’s “Kosher by Design”, for a few years now, as a fun, fast and healthier alternative to chicken nuggets.
They taste and look fantastic, not only as a meal, but also as a great starter at a sit down dinner. I do suggest pairing them with a berry sauce. If the kebobs are to be served as part of the meal fragrant fluffy jasmine rice is absolutely perfect pairing, as well as a light fruity white wine.

For the Kebobs

  • 4 boneless, skinless chicken breasts, or 8 -12 chicken tenders
  • 1 cup white wine
  • 2 cups chopped nuts not too coarse but not as fine as flour ( I used 1 cup pistachios, and 1 cup almonds)
  • salt
  • freshly ground black pepper
  • 1-2 tablespoons oil or an oil spray
  • wooden skewers soaked in water

For the Berry Sauce

  • 1 cup fresh or frozen berries (You can use blueberries, blackberries or raspberries)
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon corn or potato starch

For the Kebobs

  1. If you’re using whole chicken breasts cut them lengthwise, and pond them to an even thickness. they should not be too thick, about 1 1/2 inches or 3-4 cm thick.
  2. Place wine into a medium bowl, add chicken strips, and marinate for about an hour.
  3. Dry the chicken with the paper towel, sprinkle with salt and pepper and spray or brush with oil.
  4. Cover the chicken with nuts, pressing them a little to adhere. As you can see I made half of my skewers with pistachios and another half with almonds.
  5. pistachio_crusted_kebob2

  6. Thread the chicken onto the skewers and lay on an oiled bake pan
  7. Bake at 350 F for 15 minutes

For the Sauce
Simmer berries, lemon juice, sugar and water until the sauce thickens. If the sauce is too watery whisk the starch into the sauce.

Bon Appetit!


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