DIRECTIONS

Soak wooden skewers in water for 30 minutes.

For the marinade: in a mixing bowl, whisk the coconut milk, oil, garlic, ginger, coriander, cumin, cardamom, cinnamon, and cayenne. Set aside.

Cut the chicken breasts into 32 cubes, about 3/4-inch each; add to the marinade and mix well to coat. Let stand at room temperature for 15 minutes. Alternately thread 4 pieces of chicken and 3 grapes onto each of eight 8-inch bamboo skewers.

Grill skewers over high heat until the chicken is firm and cooked through, 3 to 5 minutes each side. Transfer skewers to plates or a platter and sprinkle with salt and fresh herbs.

Ingredients

Marinade

1/4 cup unsweetened, reduced-fat coconut milk
1 1/2 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon cinnamon
Pinch of cayenne

2 large boneless skinless chicken breast halves, about 1 pound
2 dozen large red California grapes
2 large pinches salt (1/4 teaspoon)
1 tablespoon minced fresh chives or finely chopped fresh cilantro, for sprinkling

8 bamboo skewers, 8-inch length

DIRECTIONS

Soak wooden skewers in water for 30 minutes.

For the marinade: in a mixing bowl, whisk the coconut milk, oil, garlic, ginger, coriander, cumin, cardamom, cinnamon, and cayenne. Set aside.

Cut the chicken breasts into 32 cubes, about 3/4-inch each; add to the marinade and mix well to coat. Let stand at room temperature for 15 minutes. Alternately thread 4 pieces of chicken and 3 grapes onto each of eight 8-inch bamboo skewers.

Grill skewers over high heat until the chicken is firm and cooked through, 3 to 5 minutes each side. Transfer skewers to plates or a platter and sprinkle with salt and fresh herbs.

Notes

To cook indoors, use the oven broiler. Line a shallow baking sheet with foil, shiny side down, and preheat the broiler. Broil the kebabs for 3 minutes, turn with tongs and broil about 3 minutes more, until chicken is firm and cooked through.

 

This recipe supports heart health.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 220 Calories; Protein 23 g; Carbohydrate 22 g; Fat 4 g (16% Calories from Fat); Saturated Fat 1 g (4% Calories from Saturated Fat); Cholesterol 65 mg; Sodium 220 mg; Fiber 1 g.