Grilled Grape Rosemary Chicken Kabobs Recipes

MEDITERRANEAN GRILLED CHICKEN AND GRAPE SKEWERS

Steps:

• In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

HERBY GRILLED CHICKEN KEBABS WITH GRAPES AND SHALLOTS

Steps:

• 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 oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• 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.

GRILLED GRAPE & ROSEMARY CHICKEN KABOBS

Steps:

• In a small bowl, mix together 2 tablespoons oil, chopped rosemary, lemon juice, salt and pepper. Pour into large plastic bag or bowl.
• Add chicken and shake until completely coated. Marinate in refrigerator for 30 minutes - 1 hour (or even 5 minutes like I did because I was pressed for time!)
• Add the grapes to the marinade the last 5 minutes of marinading time.
• Thread pieces of chicken alternately with grapes on each rosemary sprig or skewer. Discard marinade.
• On a grill pan over medium heat, heat remaining tablespoon of olive oil. Place 3-4 skewers at a time on hot pan. Cook 3 minutes per side. Repeat until all skewers have been cooked.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
• Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY

Steps:

• In a large bowl, combine all the ingredients and toss to coat.
• Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
• Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).