Tom's Grilled Lemon Chicken Kabobs

Tom's Grilled Lemon Chicken Kabobs

Ingredients

• 3 Tablespoons white wine
• 3 Tablespoons Extra Virgin Olive Oil
• ¼ cup lemon juice
• 1 ½ teaspoons red chili flakes
• 1 teaspoon rosemary, chopped
• 4 boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 lemons, halved
• Celia's Meyer Lemon Olive Oil for finishing
• 2 teaspoons chopped fresh chives for garnish
• ¼ cup Celia's Meyer Lemon Olive Oil
• 2 teaspoons Celia's Traditional Balsamic Vinegar
• 1 teaspoon orange juice
• 1 Tablespoon fresh basil, chopped
• 1/8 teaspoon salt
• ¼ teaspoon pepper
• 1 head red leaf lettuce
• 1/3 cup goat cheese, crumbled
• ½ cup fresh red grapes, halved
• ¼ cup slivered almonds

Directions

1. 1. Whisk together wine, olive oil, lemon juice, red chili flakes and rosemary in a bowl. Place marinade and chicken in a zip lock bag, place in the refrigerator and marinate for 2-3 hours.
3. 2. Combine ingredients for the dressing; meyer lemon olive oil, balsamic vinegar, orange juice, basil, salt and pepper. Set aside.
5. 3. Combine ingredients for the salad; lettuce, goat cheese, cherries and almonds. Toss with dressing just before serving.
7. 4. Prepare a medium high fire on a gas or charcoal grill. Thread marinated chicken cubes on skewers. Place chicken on the grill and cook 7-8 minutes per side. During the last 10 minutes of grilling, add the halved lemons cut side down to the grill.
9. 5. Place salad and grilled lemons on a serving platter, arrange the chicken skewers on top. Drizzle meyer lemon olive oil over the chicken and garnish with chopped chives. Place a grilled lemon half with each serving to squeeze over the top and serve.