Spectacular Skewers
SPECTACULAR Skewers Skewers are fun, easy, endless in their variety and versatility and spectacular with California grapes! Grapes juicy burst of flavor complements the flavors of the foods they re paired with, so there are limitless combinations you can make to suit every palate. With grapes there s no cutting, chopping or special preparation required making them an easy choice for skewers simply spear onto a stick and pair with a variety of proteins, vegetables or other fresh fruits. Spectacular Skewers is a collection of our favorite California grape skewer recipes. As an appetizer, entrée or dessert, there are skewers fit for every course.
TABLE OF Contents Mediterranean Grilled Chicken and Grape Skewers... 4 Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze... 5 Grilled Spiced Pork and Grape Kebabs... 6 Zahtar Shrimp and Grape Kebabs... 7 Frozen Grape and Banana Skewers with Chocolate Drizzle... 8 Grape Caprese Salad Hors d Oeuvres... 9 Korean Barbeque-Spiced Flank Steak and Grape Skewers... 10 Tofu Grape Kebabs... 11
Mediterranean Grilled Chicken and Grape Skewers Makes 4 entrée servings; 6 appetizer servings Garlic, red pepper flakes, rosemary and lemon zest come together in a marinade that makes these grilled chicken and grape skewers an all-around favorite. Alternating marinated chunks of chicken with fresh California grapes means a fresh burst of flavor in every bite. Marinade 3 tablespoons extra virgin olive oil 2 cloves 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 4, 12-inch wooden skewers, soaked in water 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. Nutritional analysis per entrée serving: Calories 212; Protein 23g; Carbohydrate 11g; Fat 8g (34% Calories from Fat); Saturated Fat 1.5g (7% Calories from Saturated Fat); Cholesterol 63mg; Sodium 347mg; Fiber.6g. 4
Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze Makes 4 servings Experience the delight of warm, juicy California grapes with these grilled skewers. Grilling intensifies the flavors by caramelizing the fruits natural sugars; the warm skewers are finished with a delightful honey-orange glaze just before serving. 8, 8-inch wooden skewers, soaked in water 1 cup California green seedless grapes 1 cup California red or black seedless grapes 1 mango, cut into chunks 12 strawberries, cut in half 1/3 cup honey 1 tablespoon orange zest 1/4 cup orange juice 1 tablespoon fresh chopped mint 1/4 teaspoon salt Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coals until lightly browned on each side, about 2-4 minutes per side. Remove from grill and arrange on plate. Brush fruit with glaze and sprinkle with mint. Serve warm. Nutritional analysis per serving: Calories 182; Protein 2g; Carbohydrates 72g; Fat 1g (5% Calories from Fat); Saturated Fat 0g; Cholesterol 0mg; Sodium 148mg; Fiber 3g. 5
Grilled Spiced Pork and Grape Kebabs Makes 8 servings (2 skewers per serving) A flavorful blend of spices imparts bold, North African flavors to the pork, which is enhanced by sweet, juicy California grapes. The result? A truly mouth-watering skewer served hot off the grill. Marinade 1/4 cup olive oil 2 tablespoons lemon juice 2 tablespoons garlic, minced 2 tablespoons Italian parsley, minced 1 teaspoon fresh ginger, minced 1 teaspoon coriander seeds, ground 1/2 teaspoon black peppercorns, ground 1/4 teaspoon turmeric 1 tablespoon smoked paprika 1/4 teaspoon cayenne pepper 1 tablespoon oregano, minced 2 bay leaves, torn a pinch Saffron Place all the ingredients for the marinade in a large bowl and toss to combine. Add the pork and coat thoroughly; marinate for 2 hours. Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt. Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately. Skewers 2 pounds pork shoulder, cut in 1/2 cubes 1 pound red California grapes 1 teaspoon Kosher salt 16, 6-inch wooden skewers, soaked in water Nutritional analysis per serving: Calories 270; Protein 19g; Carbohydrate 12g; Fat 17g (57% Calories from Fat); Saturated Fat 4.5g (15% Calories from Saturated Fat); Cholesterol 65mg; Sodium 200mg; Fiber 1g. 6
Zahtar Shrimp and Grape Kebabs Makes 6 servings Zahtar, a Middle Eastern spice blend of sumac, sesame seeds and thyme, imparts savory global flavor to shrimp that is perfectly complemented by warm, juicy California grapes in these delightful kebabs. Marinade 2 tablespoons zahtar 1 clove garlic, minced 1 teaspoon chopped fresh thyme 2 tablespoons white balsamic vinegar 1 teaspoon honey 1/8 teaspoon sea salt 1/8 teaspoon pepper 2 tablespoons extra-virgin olive oil Skewers 36-40 large shrimp (about 2 pounds), shelled and deveined 1 cup whole green California grapes 1 cup whole red California grapes 6, 10-inch wooden skewers, soaked in water In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours. Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side. Nutritional analysis per serving: Calories 190; Protein 20g; Carbohydrate 12g; Fat 6g (28% calories from Fat); Saturated Fat 1g (5% Calories from Saturated Fat); Cholesterol 180mg; Sodium 870mg; Fiber 1g. 7
Frozen Grape and Banana Skewers with Chocolate Drizzle Makes 4 servings (2 skewers per serving) This delectable frozen fruit skewer recipe by registered dietitian, Ellie Krieger, is the perfect treat for a hot summer s day. Both bananas and California grapes freeze wonderfully. The banana s creamy texture balances the grapes crystalized crunch. With just a drizzle of dark chocolate, the focus here is the fruit. Once frozen, these skewers will keep in the freezer for up to a week, so they re great to have on hand as a healthy frozen snack or dessert. 2 firm ripe bananas 2 tablespoons orange juice 1/2 cup seedless red California grapes (about 16) 1/2 cup seedless green California grapes (about 16) 8, 10-inch wooden skewers 1 1/2 ounces dark chocolate (60-70% cocoa solids), finely chopped Line a baking sheet with wax paper. Cut the banana into ½-inch thick rounds. Place in a small bowl and toss gently with the orange juice. Skewer the fruit, alternating two grapes for each piece of banana and place the fruit skewers onto the lined tray. Place the chocolate in a small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt the chocolate. Using a spoon drizzle the melted chocolate onto the fruit skewers. Place the tray in the freezer for at least 2 hours. Skewers may be stored in an airtight container for up to one week. Nutritional analysis per serving: Calories 140; Protein 2g; Carbohydrates 27g; Fat 4.5g (29% Calories from Fat); Saturated Fat 2.5g (16% Calories from Saturated Fat); Cholesterol 0mg; Sodium 0mg; Fiber 3g. 8
Grape Caprese Salad Hors d'oeuvres Makes 24 Hors d Oeuvres For a refreshing twist on caprese salad, try these mini-skewers featuring fresh grapes instead of traditional tomatoes. Elegant, yet quick and easy to make, the juicy, sweetness of California grapes pairs beautifully with the creamy mozzarella and fresh basil. This unexpected combo will both surprise and delight. 24 red seedless California grapes 24 small, fresh mozzarella balls 24 fresh basil leaves As desired, extra-virgin olive oil As desired, high quality, aged balsamic vinegar As desired, freshly ground pepper Dash sea salt 24 decorative skewers On a serving plate or platter, drizzle some high-quality extra virgin olive oil and aged balsamic vinegar. Sprinkle with freshly ground black pepper. To assemble skewers: On each large, decorative bamboo toothpick, skewer one red grape, one small basil leaf and one small ball of fresh mozzarella. Lay the skewers on the serving platter and sprinkle with a dash of sea salt. Nutritional analysis per skewer: Calories 44; Protein 2.5g; Carbohydrate 1g; Fat 3g (61% Calories from Fat); Cholesterol 11mg; Sodium 20mg; Fiber.07g. 9
Korean Barbeque-Spiced Flank Steak and Grape Skewers Makes 8 skewers Sweet and spicy beef strips are pleasingly cooled by the addition of fresh, juicy California grapes on each skewer, a delightful contrast in texture and flavor that will keep guests coming back for more. Enjoy as a hearty appetizer or fulfilling entrée. Korean Marinade 1/2 cup low-sodium soy sauce 1 tablespoon sesame oil, toasted 2 tablespoons rice vinegar 3 tablespoons brown sugar 1/4 cup kochi chang 2 tablespoons ginger, minced 2 tablespoons shallots, minced 2 tablespoons garlic, minced 1 chile, red, minced fine 1 teaspoon fish sauce 1 Asian pear, peeled and minced fine 1 pound flank steak, trimmed Skewers 3 scallions, minced 1/2 teaspoon black sesame seeds 2 cups red California grapes, stemmed 8, 8-inch wooden skewers, soaked in water For the marinade: In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, kochi chang, ginger, shallots, garlic, red chiles, fish sauce, and pear. Whisk to combine and set aside 3/4 cup for a dipping sauce later. Trim the flank steak and cut into 1/8-inch thick slices, cutting against the grain of the meat. Add the flank steak slices to the marinade, mix well, and let marinate for 1-2 hours. For the steak-grape skewers: Remove meat from the marinade and skewer about 2 oz. per stick; make sure to leave about 2-inch of space at the ends to skewer grapes after cooking. Set aside until ready to grill. To cook the skewers and finish the dish: Heat a grill to medium-high heat, and brush with oil to season. To the reserved dipping sauce, add the scallions and sesame seeds. Grill each skewer for about 3-4 minutes per side. Once cooked, remove from grill and spear 3 to 5 grapes onto each skewer. Garnish with black sesame seeds. Nutritional analysis per skewer: Calories 150; Protein 13g; Carbohydrate 14g; Fat 5g (27% Calories from Fat); Saturated Fat 1.5g (9% Calories from Saturated Fat); Cholesterol 30 mg; Sodium 480mg; Fiber 1g. 10
Tofu Grape Kebabs Makes 4 servings Jalapeño adds a pleasant kick to this tofu grape skewer. A perfect partner to spicy food, California grapes quench the heat with a burst of sweet flavor. These kebabs are great to have on hand as a vegetarian option when entertaining! 2-3 tablespoons minced jalapeño 2 tablespoons reduced-sodium soy sauce 2 teaspoons brown sugar 1 teaspoon grated ginger 1 pound firm tofu, cut into 12 chunks 2 cups green and red California grapes 2 cups steamed brown rice 2 tablespoons chopped cilantro 4, 10-inch wooden skewers, soaked in water Preheat grill to high. In a small bowl, mix the jalapeño, soy sauce, brown sugar and ginger and whisk to combine. Add the tofu and mix. Thread the tofu and grapes onto 4 skewers. Grill 2-4 minutes or until heated through. Divide rice between 4 bowls, top with the skewers and sprinkle with cilantro. Nutritional analysis per serving: Calories 271; Protein 14g; Carbohydrate 42g; Fat 6g (20% Calories from Fat); Saturated Fat.8g (3% Calories from Saturated Fat); Cholesterol 0mg; Sodium 207mg; Fiber 3.5g. 11
ABOUT California TABLE GRAPES More than 99 percent of commercially grown grapes in the United States are produced in California. With over 85 varieties grown, California grapes come in three colors green, red and black. The California grape season begins in late spring when the first grapes are harvested from vines in the Coachella Valley, the state s southernmost grape growing region, and moves up to the San Joaquin Valley as the season in Coachella comes to a close. Harvest continues into December with grapes available in stores May through January. California grapes are cultivated, picked, packed and transported with the greatest care, ensuring that the grapes you enjoy arrive in just-picked condition: plump, juicy and full of flavor. With more than 200 recipes available, there are plenty of ideas to inspire your next meal, snack or dessert at grapesfromcalifornia.com.