Makes 4 servings

• 1 lemon
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• ⅛ teaspoon kosher or sea salt
• ⅛ teaspoon black pepper
• 8 ounces purple or green seedless grapes (about 48)
• 1 (6-ounce) can pitted green or black olives, drained
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

Using a Microplane or citrus zester, grate the zest from the lemon into a large bowl, then cut the lemon in half and squeeze in the juice from one half. Cut the remaining half into wedges and set aside for serving. To the bowl of lemon zest and juice, add the oil, the rosemary, salt, and pepper and whisk to combine. Add the grapes and olives and carefully toss to coat. Using a slotted spoon, transfer the olives and grapes to a small bowl and set aside.

Add the chicken to the large bowl with the remaining lemon mixture and toss to coat. Cover with a plate and marinate at room temperature for 15 to 20 minutes. (If making ahead, cover and chill all the ingredients for up to 12 hours in the refrigerator. Set out at room temperature for 20 minutes before grilling.)

Thread the chicken onto twelve (10- to 12-inch) metal or wooden skewers, keeping the chunks close together so the meat stays juicy. Then thread the grapes and olives onto the same skewers.

Recipes reprinted with permission from The Smart Mediterranean Diet Cookbook by Serena Ball, MS, RD, and Deanna Segrave-Daly, RD, (BenBella Books, Inc.). Photos by Elise Cellucci