Pair with: 2014 Big Break Zinfandel
3/4 cup olive oil
4 cloves garlic, pressed
2 tablespoons fresh thyme, finely chopped
4 teaspoons smoked paprika
4 teaspoons sherry wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon black pepper, ground
12-18 cherry tomatoes
12-18 pieces chicken, pre-cooked, cut in 1 inch rounds
12-18 red onion wedges, cut 2-layer bite sized sections
6 skewers, metal or bamboo. If bamboo, soak in water at least 1 hr before grilling.
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill.
Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.
Skewer scallops, cherry tomatoes, chicken pieces and onion wedges, alternating ingredients. 3 scallops per skewer.
Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill scallop until opaque in center, about 4-5 minutes. Turn occasionally while cooking, brushing with glaze each time.
Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices.