Soak wooden skewers for 20 minutes in water.
- Cut 1¼ lbs. boneless, skinless chicken breast into 2-inch pieces. Cut 2 medium zucchini into 2-inch chunks. Alternately thread chicken and zucchini pieces onto the wooden skewers. Brush the chicken and zucchini with olive oil, and then sprinkle with freshly ground black pepper.
- Cook chicken skewers on hot grill for 5 minutes, turning frequently. Place on serving platter when they are done.
- In saucepan stir together ¾ cup reduced-sodium catsup, 1/3 cup raisins, 2 tablespoons balsamic vinegar and 1 teaspoon ground cumin. Simmer for a few minutes. Pour into a bowl for dipping.
Makes 4 servings.
Note: Make extra skewers to have in the refrigerator for a between-meal snack for kids.
Try skewers with chunks of fresh mozzarella cheese, watermelon and pineapple chunks.