Chicken Kebab with Honey, Prunes & walnuts


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For the Marinade

  • 3 tbsp honey
  • 1 tbsp ras el hanout (North African spice mixture), or allspice, or ½ tbsp mixed spices,
  • 2 tbsp red wine vinegar
  • 200 ml (6 fl oz/¾ cup) red wine
  • salt and freshly ground pepper

And also

  • 8 chicken thighs, the meat cut away from the bone and the cut into equal chunks
  • 60 g (2 oz/½ cup) walnuts
  • 250 g (8 oz/ cups) dried prunes, pitted, but left whole


First prepare a marinade by combining all the ingredients. Arrange the chicken chunks in a tray and top with the marinade. Cover with plastic wrap and place in the refrigerator for a few hours, the longer the better. Thread the chicken chunks on the skewers, alternating with the prunes. Cook the marinade and the walnuts into a syrup. Grill the skewers on medium heat until done. Arrange on a dish and top with the warm marinade.

Serve with herb tabouleh and cardamom dressing.