Chicken Kabobs with Moroccan Spices

For the chicken:

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)

2 lemons, juiced

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon salt

1 1/2 tablespoons oregano

1 teaspoon black pepper

1/3 cup olive oil

40 seedless red grapes

For the yogurt sauce:

1/3 cup plain yogurt

1 lemon, zested

1 tablespoon lemon juice

1/2 teaspoon cumin

3 tablespoons fresh mint, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

To prepare the chicken: In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper, and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour or up to overnight.

To prepare the yogurt sauce: In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt, and pepper. Cover and place in refrigerator until ready to serve.

Prepare gas or charcoal grill or preheat broiler.

Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer or a sturdy rosemary branch. Place on grill and cook, turning until done throughout, about 15 minutes. Serve with a dollop of minted yogurt sauce.

Yield: 4 servings

Source: National Chicken Council/U.S. Poultry & Egg Association