FIG AND CHICKEN KEBABS WITH ROSEMARY

FIG AND CHICKEN KEBABS WITH ROSEMARY image

Yield 4 servings

Number Of Ingredients 10

2 1/2 tablespoons olive oil, divided
1/4 cup plus 2 tablespoons balsamic vinegar, divided
2 tablespoons chopped fresh rosemary, divided
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
4 (6-ounce) boneless, skinless chicken breasts, cut into 1-inch chunks
16 figs, trimmed and halved
Nonstick cooking spray
8 metal skewers
Coarse salt to taste

Steps:

In a bowl, combine 2 tablespoons oil, 1/4 cup vinegar, 1 1/2 tablespoons rosemary, the thyme and black pepper to taste. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes (may be done up to 2 hours ahead). In a separate bowl, combine remaining oil, vinegar, rosemary and black pepper to taste. Add figs, toss gently to coat, and set aside until chicken finishes marinating. Position oven rack about 6 inches from heat source and preheat broiler to high. Line a broiler pan or baking sheet with foil and coat with nonstick cooking spray. Thread the chicken and figs onto skewers, alternating as you go, and place on broiler pan. You may need to do two batches. Season chicken and figs on both sides with salt to taste. Broil until chicken is lightly browned, about 5 minutes. Turn skewers and broil until chicken is cooked through, about 3 to 5 more minutes. If working in batches, transfer to a plate, cover with foil to keep warm, and repeat with remaining skewers. Serve immediately.