Grilled chicken skewers with green grapes, celery, and roasted lemon parsley yogurt marinade

Name: Grilled chicken skewers with green grapes, celery, and roasted lemon parsley yogurt marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz skinless chicken breast, cut into 1.25-inch cubes; 7 oz seedless green grapes; 5 oz celery; 3/4 cup thick plain yogurt; 1 whole lemon; 3/4 cup fresh parsley; 4 cloves garlic; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp red pepper flakes; 1 1/4 tsp salt; 3/4 tsp black pepper; 8 skewers skewers

An original grilling recipe featuring chicken cubes marinated in yogurt, parsley, and roasted lemon, skewered with green grapes and celery for a juicy, herbal, lightly smoky contrast.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g skinless chicken breast, cut into 1.25-inch cubes (for brochetas)
200 g seedless green grapes (whole)
150 g celery (en trozos of 3 cm)
180 g thick plain yogurt (for the adobo)
1 piece lemon (partido a the mitad for roasting and exprimir)
20 g fresh parsley (finely chopped)
12 g garlic (grated or muy chopped)
30 ml olive oil (divided)
15 ml honey (for equilibrio of sabor)
1 g red pepper flakes (ajustar to taste)
8 g salt (or to taste)
2 g black pepper (freshly ground)
8 piece skewers (si son of madera, remojados 20 minutos)

Nutrition facts

per serving

312 kcal

Calories

42 g

Protein

11 g

Carbs

10 g

Fat

1.4 g

Fiber

9.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the grill to medium-high heat, about 450 °F / 230 °C. If using wooden skewers, soak them in water for 20 minutes.
2
Place the lemon halves cut-side down on the grill and cook for 2 to 3 minutes at 450 °F / 230 °C, until lightly caramelized. Remove and let them cool slightly.
3
In a large bowl, combine the thick plain yogurt, juice from the roasted lemon, fresh parsley, garlic, 15 ml (1 tbsp) olive oil, honey, red pepper flakes, salt, and black pepper until the marinade is smooth and evenly mixed.
4
Add the chicken cubes to the bowl and toss well to coat completely with the yogurt marinade. Marinate for 15 minutes in the refrigerator.
5
Thread the skewers, alternating chicken, celery, and green grapes until all ingredients are used. Discard any leftover marinade that has touched the raw chicken.
6
Brush or drizzle the skewers with the remaining 15 ml (1 tbsp) olive oil to help prevent sticking and encourage browning.
7
Grill the skewers at 450 °F / 230 °C for 12 to 14 minutes total, turning every 3 to 4 minutes, until the chicken is cooked through, lightly charred, and reaches a safe internal temperature of 165 °F / 74 °C.
8
Transfer the skewers to a platter, let them rest for 3 minutes, and serve hot so the grapes stay juicy and the celery keeps a slight crunch.

Chef tips

For stronger grill marks, lightly blot the surface of the chicken before skewering, leaving enough marinade clinging to it for flavor. Do not overcrowd each skewer so heat can circulate evenly.

Substitutions

You can use boneless chicken thighs instead of breast. Parsley can be replaced with cilantro or dill. For a lactose-free version, use plain lactose-free yogurt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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