“Well, it didn’t just get up and walk away.”
Something you might say about an inanimate object that has
seemingly totally, for sure, disappeared. But I think just because something can’t walk doesn’t mean it can’t escape you – or on the contrary, follow you around.
I kind of feel that way about certain recipes, or in general, just food trends. Take eggs, for example. No longer just for omelets and frittatas and quiches, they’re popping up poached on salads, fried on top of pastas, and baked onto pizzas.
Cooked grapes (and no, I’m not talking about jelly) might not be quite as trendy as eggs, but they could be the next big thing. Or maybe they were the last big thing, and I was late to hop on board? Either way, I feel recipes with cooked grapes were nagging at me for a while. I was intrigued, but when I finally saw Elina make Ellie Krieger’s Marinated Chicken and Grape Skewers, I couldn’t resist any longer. This recipe went right to the top of my “to try” list.
Here’s a tip: don’t wait any longer to make this! I’m glad I didn’t. I’m sure you’ve made things like this – it’s easy enough to throw some chicken in lemon and olive oil with garlic and spices and grill it up on skewers. But what you might not know is what a change grapes will bring to the table – you know, so this week’s kabob is a little different than last’s. Because if you’re anything like me I know you’ll be grilling plenty of kabobs this summer.
Like Elina, I was a little worried that twenty minutes wouldn’t be sufficient time to marinate the meat. Though I used less chicken than the recipe called for, I kept the spice amounts the same. The chicken came out beautifully tender and infused with Mediterranean flavor from the lemon juice, garlic, cumin and coriander.
Lemony Spiced Chicken & Grape Skewers
Adapted from Ellie Krieger
1 tablespoon olive oil
zest from 1/2 of a lemon
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 large chicken breasts, about 11oz total, cut into 3/4″ cubes
1 cup seedless green grapes (160gm)
fresh chopped mint, for serving
If using wooden skewers, begin soaking them. I like to put them on a rimmed baking sheet and add water to cover.
In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat; marinate at room temperature for 20 minutes.
Meanwhile, preheat grill over medium heat and spray the grates with olive oil cooking spray.
Alternately thread pieces of chicken and grapes onto the skewers. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with fresh chopped mint.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 9.5 g
Cholesterol: 90.4 mg
Sodium: 106.9 mg
Total Carbs: 16.4 g
Dietary Fiber: 1.2 g
Protein: 37.0 g