Marinade

• 3 tablespoons extra virgin olive oil
• 2 clovis garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons dried
• 1 teaspoon grated lemon zest

Skewers

• 1 pound boneless, skinless chicken breast cut into 3/4-inch dice
• 1 1/2 cups green California seedless grapes
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice

Marinade: In a small bowl, whisk together the olive oil, garlic, red pepper flakes, oregano, rosemary, and lemon zest.

Thread alternating pieces of chicken and grapes onto 12-inch skewers. Place the skewers into a nonreactive dish or pan. Pour the prepared marinade over the skewers, turning to coat each one. Marinate in refrigerator for 4 to 24 hours.

Remove skewers from marinade, and let excess oil drip off. Discard any remaining marinade. Season the skewers with salt. Grill on a hot barbecue until the chicken is cooked through, 3 to 5 minutes on each side. Arrange on a serving platter and drizzle with the lemon juice.