Lemon Blueberry Kabobs

Lemon Blueberry Kabobs
Our Meyer Lemon Olive Oil and Blueberry Balsamic make the perfect sweet dessert combo, but what about for dinner? This popular pairing turns savory in this Lemon Chicken Kabobs with Blueberry Chutney recipe.  Recipe by: Taylor MacDougall

Products used: Blueberry Balsamic Vinegar, Greek Seasoning, Meyer Lemon Olive Oil, Smoked Garlic Sea Salt


1 lb Chicken breast, cut into 1 inch cubes
¼ cup SOOC Meyer Lemon Olive Oil
1 large Garlic clove, minced
1 Tbsp SOOC Greek Seasoning
¼ tsp cracked Black Pepper
¼ tsp SOOC Smoked Garlic Sea Salt
1 tsp dried Parsley
Metal or wooden skewers (If using wooden skewers, make sure you soak them in water for 1 hour before using)
1 pint Blueberries
2 large Garlic cloves
1 large Shallot, minced
½ cup SOOC Blueberry Balsamic
¼ tsp SOOC Smoked Garlic Sea salt
¼ tsp cracked Black Pepper
1 tsp dried Oregano
½ Tbsp SOOC Roasted Garlic Seasoning
1 Tbsp dried Parsley


In a large ziplock bag, combine all the ingredients for the chicken & marinade. Toss to coat all the pieces of chicken and set in the fridge for at least 3 hours or overnight.

To make the Blueberry Chutney, combine all ingredients in a medium sized pot. Over medium-high heat, bring the mixture to a boil. Reduce the heat to low and cover, stirring occasionally for 25-30 minutes. Remove from heat and let sit for at least 20 minutes, the chutney will thicken over time!

To make the chicken kabobs, slide the chicken cubes onto the skewers. Preheat a grill or grill pan over high heat. Make sure the pan is coated in cooking spray first to prevent sticking! Place the loaded skewers on the grill and cook 5-6 minutes per side, and so the chicken has an internal temperature of 165 degrees. Remove from heat.

To serve, spoon the blueberry chutney on top of the chicken kabobs. Serve with your favorite side dish, and enjoy!