First a chicken bit, then a . . . what? Do grapes belong on kebobs? Yes!

“Why don’t we ever grill outdoors?” has been Hubby’s complaint for a long time now. Seems as though grilling items end up being cooked atop the countertop grill—or we simply choose some other grill-less entree. Finally a food item that intrigued me required him to shake off the dusty cover of the patio grill and fire that baby up.

The recipe called for the combination of skewered grapes and chicken bits. I’ve grilled many combos that have seen many veggies as well as fruit slices lined up in rows alongside chicken on skewers—but never grapes. Plus this called for a flavorful overnight marinade—lemon and garlic mixed with other spices. The recipe, from “Celebrating a Healthy Harvest”, specified large green grapes. My produce section had only the smaller ones; I believe this would have been more tasty with the substantial, large grapes—I also am not sure why green grapes were specified, since I think red one would be terrific as well.

Nevertheless the outcome of this recipe was wonderful. Marinated overnight the skewered items had time to absorb the citrusy-garlicky flavor of the marinade. Best of all Hubby’s grilling itch was scratched for the moment, although the experience prompted both of us to ask ourselves why we didn’t do this more often.

Well, we’re off and running now. After all (approaching summertime) and outdoor grilling go hand-in-glove like . . . well, like grapes and chicken bits.

Grape and Chicken Kebobs

1 pound skinless, boneless chicken breasts

1 3/4 cups large seedless green grapes

2 tablespoons cooking oil

2 tablespoons reduced sodium chicken broth

1 teaspoon dried oregano

1 teaspoon dried rosemary

2 teaspoons grated lemon zest

1 large garlic clove, minced

1/2 teaspoon salt (or salt substitute)

freshly ground black pepper

In a resealable bag or container mix marinade ingredients. Slice chicken into 3/4-inch chunks. Add chicken and grapes to marinade; refrigerate for 4 to 8 hours or overnight. Preheat a grill to medium-hot (375-degrees). Soak 8 eight-inch bamboo skewers in water for 15-20 minutes. Alternate chicken pieces and grapes onto skewers. Start with a chicken bit and end with a grape on each skewer. Grill the kebobs until the chicken is cooked through; turn them every 2 minutes. Makes 8 pieces, 4 servings.