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Mediterranean Grilled Chicken and Grape Skewers
California Table Grape Commission
PREPARATION
1. To make the marinade, in a small bowl, whisk togeth- er the olive oil, garlic, red pepper flakes, oregano, rosemary and lemon zest. Set aside.
2. Thread alternating pieces of chicken and grapes onto 12-inch skewers. Place the skewers into a nonreac- tive dish or pan. Pour the prepared marinade over the skewers, turning to coat evenly. Cover and refriger- ate for 4 to 24 hours.
3. Remove the skewers from the marinade and let ex- cess oil drip off. Discard any remaining marinade. Season the skewers with salt.
4. Prepare a grill for di- rect-heat cooking over high heat. Grill the chicken until cooked through, 3 to 5 min- utes per side. Arrange on a serving platter and drizzle with lemon juice.
INGREDIENTS Serves 4 to 6
Marinade:
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1⁄2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh rosemary, or 1 1⁄2 teaspoons dried
1 teaspoon grated lemon zest
Skewers:
1 pound boneless skinless chicken breasts, cut into 3⁄4-inch dice
1 1⁄2 cups green California seedless grapes
1⁄2 teaspoon salt
1 tablespoon lemon juice
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