Recipe: Herby Grilled Chicken Kebabs with Grapes and Shallots
- 1/2 c. plain Greek yogurt
- 3 tablespoons olive oil, plus more in your Evo Oil Sprayer
- 4 large cloves garlic, minced
- juice and zest of 1 large lemon
- 2 tsp. fresh minced thyme
- 2 tsp. fresh minced rosemary
- 1 lb. Boneless, Skinless Chicken Breast cut into 1" to 1-1/2" pieces
- 2 T. balsamic vinegar
- 1 T. honey
- 3 to 4 large shallots, peeled, root ends removed, and quartered
- 20 large red grapes
- kosher salt and freshly ground black pepper, to taste
In a medium bowl, combine yogurt, 2 tablespoons of the olive oil, garlic, lemon juice and zest, thyme, and rosemary. Add chicken and fold to combine. Cover bowl and place in refrigerator to marinate for at least two hours, and up to six. If using wooden skewers, place them in a shallow pan of water to soak. This will help them to not burn up as much on the grill.
In a small bowl, whisk together balsamic vinegar, honey, and remaining tablespoon of olive oil. Peel each quartered shallot into 2 pieces and add to the balsamic mixture. Fold gently to combine. Cover bowl and place in refrigerator until chicken is done marinating.
Thread chicken onto wood or metal skewers, alternating with grapes and shallots. Sprinkle with salt and pepper.
Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then spritzed with oil using your Evo Oil Sprayer.
Place chicken kebabs on hot grill grates and let cook until beautifully charred. Turn the kebabs and continue to cook until charred again. The chicken should be cooked through after about 12 to 15 minutes of total grill time. Serve hot.
from a farmgirl's dabbles