YIELD: 4 SERVINGS
¼ cup plus 2 Tbsps. extra virgin olive oil, divided
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 Tbsp. chopped fresh oregano (or 1 tsp. dried)
1 Tbsp. chopped fresh rosemary (or 1 ½ tsp. dried)
1 tsp. grated lemon zest
1 lb. boneless, skinless chicken breast, ¾" dice
1½ cups green seedless grapes
½ tsp. salt
1 Tbsp. fresh lemon juice
2 Tbsps. olive oil
1. To make marinade: In small bowl, whisk together ¼ cup oil, the garlic, red pepper flakes, oregano, rosemary and lemon zest.
2. Thread alternating pieces of chicken and grapes into 12" skewers. Place skewers in a nonreactive dish. Pour marinade over the skewers, turning to coat each one. Marinate in the refrigerator for 4 to 24 hours.
3. Remove skewers from marinade, and let excess oil drip off. Discard any remaining marinade. Season the skewers with salt. Grill until the chicken is cooked through, 3 to 5 minutes on each side. Arrange on a serving platter and drizzle with 2 Tbsps. of olive oil and the lemon juice.
Photo and recipe: The California Table Grape Commission