Blackberry Chicken Kabobs


A simple but savoury sauce adds elegant style to your dinner party.
Summer Bean Salad

You’ll Need

  • 4–6 boneless, skinless chicken breasts
  • 2 Tbsp chopped, fresh rosemary
  • ¼ cup dry white wine
  • 2 Tbsp olive oil
  • 1 tsp pepper
  • 12 8” bamboo/metal skewers
  • 1 ¾ cups blackberries and/or raspberries
  • ½ cup white wine
  • 2 Tbsp white sugar
  • 1 Tbsp chopped, fresh rosemary

Prep and Cook

  • Cut chicken into 1 ½” cubes.
  • Combine fresh rosemary, dry white wine, olive oil and pepper in a large freezer bag. Seal and refrigerate for at least one hour (overnight is better).
  • If using wooden skewers, soak them in water for at least one hour.
  • Preheat grill to medium-high.
  • Thread the chicken onto skewers.
  • Place kebobs on greased grill. Close lid and cook for 4–5 minutes. Flip kebobs and cook for an additional 4–5 minutes.
  • Kebobs should be browned on the outside, but not overcooked.
  • Mix the wine and berries in a small saucepan until the berries are soft.
  • Use a wire whisk to mash the berries so that all the seeds are loose in the liquid.
  • Drain sauce through a sieve and let drip back into the saucepan, pressing on berries with back of spoon. Discard solids.
  • Add sugar and bring to a boil.
  • Simmer uncovered until sauce has reduced by about ⅓ to a light syrup-like consistency. (Can be prepared 1 day ahead.)


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