Grilled Chicken and Grape Mediterranean Skewers
Serves 4 or 6 to 8 appetizers
(photos coming soon)
Here is what you need:
1 pound boneless, skinless chicken breasts, cut in a 3/4 inch dice
about 1 1/2 cups seedless grapes, green or red
1 TBS fresh lemon juice plus 1 tsp grated lemon zest
3 tbs olive oil
1 TBS chopped fresh oregano*
1 TBS chopped fresh rosemary*
12 tsp crushed red pepper flakes (optional)
2 cloves garlic, minced
salt to season
skewers. (I use wooden and you don't have to soak them in water before you use them because they will soak in the marinade.
* You can substitute dried herbs if you don't have fresh, just use about half as much.
Here is what you need to do:
Make a marinade by combining the olive oil, red pepper, garlic, oregano, rosemary and lemon zest in glass dish, like a small baking dish.
Thread pieces of chicken and a grapes on the skewers, alternating each time. Place the skewers in the marinade and let marinate in the refrigerator for 4 to 24 hours.
You can spray a grill or grill pan with some non-stick spray but it's not really necessary because the skewers have been soaking in oil.
Heat a grill or grill pan (or skillet) at medium high. Remove the skewers from the marinade and season with salt.
Place on the grill until the chicken is cooked through, about 2 to 4 minutes on each side. It will depend on how hot your grill is and how you cut your chicken. (I always do a test piece to get a good idea of timing.) Arrange on a platter and drizzle with the lemon juice.
Photo: Getty Images