Chicken Skewers with Florida Grapefruit, Nectarine, and Mint served with Flatbreads and Whipped Feta

Ingredients

• 2 Florida Grapefruit, cut into slices
• 1 tbsp Florida Grapefruit juice
• 6 chicken thighs, skinless and bone removed
• 2 nectarines, cut into quarters
• 2 tbsp olive oil
• Salt and pepper
• 1 tbsp fresh rosemary
• 100g feta cheese
• 100g ricotta cheese
• 2 tbsp mint
• 1 tbsp onion seeds
• 4 pitta breads
• Cut each of the chicken thighs in half and place in a bowl. Push the chicken and Florida Grapefruit onto wooden skewers alternating each ingredient.
• Place a slice of nectarine on each end of the kebab stick to secure the ingredients.
• Meanwhile, whip together the feta, ricotta, Florida Grapefruit juice, and half of the mint until smooth.
• Spread the whipped feta onto the pitta breads and scatter with the remaining mint and onion seeds.
• When the chicken is cooked, remove from the grill and place on top of the pitta breads.
• Serve with an extra squeeze of Florida Grapefruit and enjoy.
• Appetizer , Main Dish , Side Dish
• Main Dish , Side Dish
• Main Dish
• Kid-Friendly , Main Dish
• Main Dish , Salad , Side Dish