Elie Krieger Free Healthy Recipe – Marinated chicken skewers

Marinated Chicken and Grape Skewers with Garden Lentil Pilaf

Marinated Chicken and Grape Skewers with Garden Lentil Pilaf Recipe


Juicy green grapes give these chicken skewers a big wow factor. The fruit softens, sweetens, and plumps further on the grill, providing an unexpected counterpoint to the

savory, citrus-laced poultry.

Serving Size:

Makes 4 servings


  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 pound skinless boneless chicken breasts, 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 recipe Garden Lentil Pilaf (recipe follows)
  • 1 lemon, cut into wedges


In a medium-size bowl, whisk together the oil, lemon juice, zest, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken in the refrigerator for at least 20 minutes and up to 4 hours. While the chicken is marinating, soak the skewers in water if wooden.

Thread the chicken cubes onto the skewers, alternating them with grapes. Spray a grill pan with cooking spray and preheat over medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, 3 to 4 minutes per side. Sprinkle with the mint and serve with the pilaf and lemon wedges.


Serving size: 2 skewers (each skewer has 4 pieces of chicken and 4 grapes) and 3/4 cup pilaf

Per serving: calories 440 total fat 16 g sat fat 2.5 g mono fat 9 g poly fat 2 g protein 35 g carb 45 g fiber 10 g cholesterol 65 mg sodium 680 mg

Excellent source of fiber, iron, niacin, phosphorus, potassium, protein, selenium, vitamin a, vitamin b6, vitamin c, vitamin k

Good source of manganese, thiamin

Garden Lentil Pilaf

This delightful dish is like a warm salad brimming with garden fresh flavor, color, and aroma. It is delicious and satisfying on its own as a light meal or vegetarian entr’e, but it is a wonderful accompaniment to the chicken and grape skewers. It is important to use green or French lentils here because, unlike other varieties, they hold their shape when cooked.


  • 1 cup green lentils
  • 2 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons diced shallots
  • 3 cups baby spinach leaves (about 3 ounces)
  • 1 cup halved grape tomatoes (about 1/2 pint)
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Place the lentils in a pot with the water and bring to a boil. Reduce the heat, cover, and simmer until the lentils are tender but still retain their shape, 30 to 35 minutes. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, cooked lentils, basil, mint, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt, and pepper, and serve.

All recipes are reprinted from So Easy: Luscious, Healthy Recipes for Every Meal of the Week. Reprinted by permission.

Prep Time:

Cook Time:

Total Time: 0 min

Article Posted 6 years Ago

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