Serves 4<\/p>\n\n\n\n
1. 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.<\/p><\/div><\/div><\/div>
2. Place a slice of nectarine on each end of the kebab stick to secure the ingredients.<\/p><\/div><\/div><\/div>
3. Season the kebabs with olive oil, salt, pepper, and fresh rosemary. Place the chicken under a pre-heated grill and cook for 15 minutes or until the chicken is cooked through and the Florida Grapefruit is caramelised.<\/p><\/div><\/div><\/div>
4. Meanwhile, whip together the feta, ricotta, Florida Grapefruit juice, and half of the mint until smooth.<\/p><\/div><\/div><\/div>
5. Spread the whipped feta onto the pitta breads and scatter with the remaining mint and onion seeds.<\/p><\/div><\/div><\/div>
6. When the chicken is cooked, remove from the grill and place on top of the pitta breads.<\/p><\/div><\/div><\/div>
7. Serve with an extra squeeze of Florida Grapefruit and enjoy.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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