2 lb (900 g) boneless, skinless chicken breasts, cut into 1 in (2.5 cm) cubes
8 fresh ripe figs, halved lengthwise
3 tablespoons olive oil
2-3 tomato slices
Kosher salt and freshly cracked black pepper to taste
For the Parsley-Pine Nut Condiment:
1 teaspoon fresh minced garlic
1/3 cup roughly chopped fresh parsley
1 tablespoon finely minced lemon zest
1/4 cup extra virgin olive oil
1/3 cup pine nuts
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
Rub the chicken cubes and fig halves with the oil, sprinkle them generously with salt and pepper, and thread them alternately onto skewers so that the fig halves lie flat on their cut sides.
Put them on the grill directly over the coals and cook until the figs are nicely browned and the chicken is just done (6–7 minutes per side). To check for doneness, cut into one of the cubes of chicken to be sure it is opaque right through.
To make the Parsley-Pine Nut Condiment, toast the pine nuts in a shallow baking pan in a 350°F (180°C) oven until they are golden (5–10 minutes), or in a dry skillet over medium heat for 2–3 minutes, shaking frequently to avoid burning.
Combine all the ingredients in a small bowl and mix well.
When the skewers are done, transfer them to a platter and serve, passing the condiment on the side.