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Props And Styling by Rene Muller  Photography by Moshe Wulliger


They say that life is like a bowl of cherries and, come summer, that certainly rings true in the Feldman home! We just can’t seem to get enough of those sweet yet slightly tart stone fruits. So when I was developing this summery chicken kabob, I just had to include them in the lineup of fruits and veggies for that extra burst of flavor that only cherries can provide. Try them — I’m sure your taste buds will thank you.

Serves 8 


  • 1 lb (½ kg) dark chicken cutlets, cleaned
  • 6 oz (170 g) shoulder pastrami
  • 1–2 green peppers
  • 1 large red onion
  • 2 cups fresh pineapple chunks
  • 1 cup fresh cherries
  • 8 wooden skewers, soaked in water for at least 30 minutes
  • oil, or grill cooking spray for grill grates


  • ½ cup low-sodium soy sauce
  • ½ cup pineapple juice
  • ½ cup brown sugar
  • ¼ cup ketchup
  • 1 Tbsp sesame oil
  • ½ tsp garlic powder
  • ⅛ tsp ground ginger
  • ½ tsp sriracha sauce

Cut the cutlets, pastrami, peppers, and red onion into 1½-inch (4-cm) pieces. In a medium bowl, whisk together all marinade ingredients. Reserve half of the sauce for basting. Place cutlets and half of the sauce in a ziplock bag and marinate in refrigerator at least 3 hours or overnight. Thread chicken, pastrami, pineapple, peppers, onion, and cherries onto skewers. Avoid pit when you pierce the cherries. Spray assembled skewers lightly with cooking spray.

Preheat grill to medium heat. Place kabobs on grill, turning every 3–4 minutes, and basting with remaining marinade until chicken is done, about 10 minutes. To broil kabobs in the oven, preheat broiler. Arrange kabobs in single layers on a baking sheet or broiler pan. Place under broiler. Turn kabobs every 3–4 minutes, basting with remaining marinade until chicken is done, about 10–15 minutes.

(Originally featured in FamilyTable, Issue 647)

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