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Grilled Grape & Rosemary Chicken Kabobs |

Grilled Grape & Rosemary Chicken Kabobs

  • Yield: 4-5 servings 1x


Units Scale
  • 3 tablespoons olive oil or canola oil
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • Salt & pepper
  • 1 pound bite-sized chicken thigh pieces (uncooked)
  • 1 pound California Table Grapes (any color)
  • 810 rosemary sprigs (for skewers) or metal skewers or water-soaked bamboo skewers


  1. In a small bowl, mix together 2 tablespoons oil, chopped rosemary, lemon juice, salt and pepper. Pour into large plastic bag or bowl.
  2. Add chicken and shake until completely coated. Marinate in refrigerator for 30 minutes – 1 hour (or even 5 minutes like I did because I was pressed for time!)
  3. Add the grapes to the marinade the last 5 minutes of marinading time.
  4. Thread pieces of chicken alternately with grapes on each rosemary sprig or skewer. Discard marinade.
  5. On a grill pan over medium heat, heat remaining tablespoon of olive oil. Place 3-4 skewers at a time on hot pan. Cook 3 minutes per side. Repeat until all skewers have been cooked.