Blackberry Chicken Kabobs

Prep and Cook

• 1
  Cut chicken into 1 ½” cubes.
• 2
  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).
• 3
  If using wooden skewers, soak them in water for at least one hour.
• 4
  Preheat grill to medium-high.
• 5
  Thread the chicken onto skewers.
• 6
  Place kebobs on greased grill. Close lid and cook for 4–5 minutes. Flip kebobs and cook for an additional 4–5 minutes.
• 7
  Kebobs should be browned on the outside, but not overcooked.
• 8
  Mix the wine and berries in a small saucepan until the berries are soft.
• 9
  Use a wire whisk to mash the berries so that all the seeds are loose in the liquid.
• 10
  Drain sauce through a sieve and let drip back into the saucepan, pressing on berries with back of spoon. Discard solids.
• 11
  Add sugar and bring to a boil.
• 12
  Simmer uncovered until sauce has reduced by about ⅓ to a light syrup-like consistency. (Can be prepared 1 day ahead.)