Blackberry Chicken Kabobs
By 
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.)
