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)
- 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
- 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.
- Place wine into a medium bowl, add chicken strips, and marinate for about an hour.
- Dry the chicken with the paper towel, sprinkle with salt and pepper and spray or brush with oil.
- 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.
- Thread the chicken onto the skewers and lay on an oiled bake pan
- 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.