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Grilled Balsamic Strawberry and Chicken Kabobs on a leaf-shaped platter.

Grilled Balsamic Strawberry and Chicken Kabobs

MAKES 6 SERVINGS
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Ingredients Method

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

Method
 

  1. Soak skewers in warm water for at least 30 minutes.
  2. In a large shallow dish, whisk together oil, vinegar, salt, onion, and garlic.
  3. 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.
  4. 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.
  5. Add strawberry skewers to pan and grill, turning occasionally, until browned on all sides, 5 to 7 minutes.
  6. To serve, drizzle chicken and strawberries with balsamic glaze. Garnish with basil, if desired.