Photo: Deb Lindsey for The Washington Post
These skewers turn basic grilled chicken breast into an irresistibly flavorful and fragrant dish. The meat is tossed with a mix of dried spices — no marinating time needed — then skewered with fresh green grapes that take on a deep, mellow flavor once grilled.
They can be done on the outdoor grill as well.
You’ll need to soak 8 wooden/bamboo skewers for 30 minutes before using.
1 teaspoon ground ginger
1 teaspoon granulated garlic (garlic powder)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
1 1/4 pounds boneless, skinless chicken breast halves, cut into 3/4-inch cubes
1 1/2 cups seedless green grapes
2 tablespoons canola oil or other neutral tasting oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 tablespoon chopped fresh cilantro leaves, for garnish
Whisk together the ginger, garlic, crushed red pepper flakes, salt, black pepper and turmeric in a mixing bowl. Add the chicken and toss to coat evenly.
Alternate the chicken and grapes as you thread them onto the skewers. (There should be about 5 pieces of chicken and 4 grapes on each skewer; you may have a few grapes left over.) Brush with the oil.
Preheat a grill pan over medium-high heat. Working in batches as needed, cook the skewers about 6 minutes total, turning them once or twice, until grill marks have formed, the grapes have softened and the chicken is cooked through.
Sprinkle with the lemon juice and cilantro; serve with lemon wedges.
Makes 4 servings
Per serving: Calories 270; Total Fat 11g (Saturated Fat 2g); Cholesterol 105mg; Sodium 210mg; Total Carbohydrates 10g; Dietary Fiber 0g; Protein 32g; Sugar 8g