A summer barbecue skewer recipe with grapes? Why not? Grapes are one of those foods that I consider to be an “old-school” superfood. I grew up popping them by the handful, but I never thought twice about the wonderful nutrition I was consuming.
Recent studies have shown that grapes may aid in heart health and help our bodies defend against age-related illnesses. They are natural sources of polyphenols, which have antioxidant properties and can assist our cells in doing their job. Research from Fordham University even suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD).
Most importantly, grapes are crisp, juicy, sweet, and downright tasty. Usually I enjoy grapes as a snack, but couldn’t resist this easy skewer recipe from the California Table Grape Commission.
- ¼ cup + 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, fresh minced
- ½ teaspoon red chili flakes, crushed
- 1 tablespoon oregano, fresh minced
- 1 tablespoon rosemary, fresh minced
- 1 teaspoon lemon zest
- 1 pound chicken breast, boneless and skinless, cut into ¾-inch cubes [can alternately use extra-firm, pressed tofu or tempeh cut into cubes]
- 1¾ cups California green seedless grapes (can sub cherry or grape tomatoes)
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, fresh
- In small bowl, whisk the ¼ cup of olive oil, garlic, chili flakes, oregano, rosemary and lemon zest.
- Alternately thread the chicken pieces and grapes onto 12 skewers (if using wooden skewers, make sure they have been adequately soaked).
- Place the skewers into a baking dish or pan large enough to hold them, and pour the marinade over top, making sure to generously coating each skewer.
- Let the skewers marinate for 4 to 24 hours.
- Remove skewers from marinade and let excess oil drip off.
- Season the skewers with the salt.
- Grill until the chicken is cooked through, about 3 to 5 minutes on each side.
- Arrange the skewers on a serving platter and drizzle with the remaining 2 tablespoons of olive oil and the lemon juice.
This recipe is Optionally Vegan, optionally Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free (though not with the Veg options), Wheat free, and Sugar free.