- 2 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
- 8 (10-inch) skewers
- 1 1/2 cups seedless green grapes
- Cooking spray
- 2 tablespoons chopped fresh mint leaves
- 1 lemon, cut into wedges
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 the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.
Calories 220; Total Fat 6 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 27 g; Carb 14 g; Fiber 1.5 g; Cholesterol 65 mg; Sodium 370 mg
* Recipe Analysis Note
Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.