Infused with the bright flavors of balsamic vinegar, fresh strawberries, and basil leaves, these kabobs are perfect for a warm-weather barbecue.
Grilled Balsamic Strawberry and Chicken Kabobs
MAKES 6 SERVINGS
Ingredients
- 12 (6-inch) wooden skewers, divided
- ½ cup olive oil
- ½ cup balsamic vinegar
- 1 tablespoon kosher salt
- ¼ cup sliced yellow onion
- ½ teaspoon minced garlic
- 6 chicken tenders, each cut into
- 4 (1½-inch) pieces
- 18 fresh strawberries, hulled Balsamic glaze, to serve
- Garnish: torn fresh basil
Instructions
- Soak skewers in warm water for at least 30 minutes.
- In a large shallow dish, whisk together oil, vinegar, salt, onion, and garlic.
- Thread chicken onto 6 skewers, 4 pieces per skewer. Place chicken skewers in vinegar mixture and roll to coat. Let marinate for 30 minutes. Thread strawberries onto remaining 6 skewers, 3 strawberries per skewer.
- Heat a grill pan over medium-high heat. Remove chicken skewers from marinade, letting excess drip off. Discard marinade. Place chicken skewers on pan in an even layer. Grill, turning occasionally, until browned and an instant-read thermometer registers 165°, 7 to 10 minutes.
- Add strawberry skewers to pan and grill, turning occasionally, until browned on all sides, 5 to 7 minutes.
- To serve, drizzle chicken and strawberries with balsamic glaze. Garnish with basil, if desired.
