Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

Blueberries are a great ingredient in the sweet and sour sauce served with these grilled kebabs. We used coriander, basil, and parsley, but you don't have to add coriander. You can also serve this salsa on small toast topped with creamy camembert or spicy goat cheese.
Pass the garlic through the cooking chute with the food processor on; chop. Add the parsley and the following 6 ingredients (sprinkle with black pepper); chop to a fine crumb. Add 1/8 teaspoon salt; stir to combine. Combine the herb mixture and chicken in a medium bowl; toss to combine. Cover and refrigerate for 1 hour. Remove from the food processor.Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over medium-high heat. Bring to a boil; reduce heat to low and cook for 10 minutes or until thickened, pressing with a spoon to crush the blueberries. Transfer the blueberry mixture to a medium bowl. Add the remaining 1/2 cup blueberries to a food processor; whisk 5 times. Combine the chopped blueberries, 1/8 teaspoon salt, onion and jalapeno pepper with the vinegar mixture.Preheat the grill to medium-high heat.Line 6 chicken pieces evenly on each of the 4 (8-inch) skewers. Sprinkle with the remaining 1/4 teaspoon salt. Place the chicken on a grate greased with cooking spray; cook for 10 minutes, turning occasionally. Serve with blueberry salsa.