Food on a stick is the best. And, you don't need a grill to pull off awesomeness. But, if you have a grill, go ahead and flame that thing.
Author: Anna
Recipe type: Main
Cuisine: Greek
Serves: 6
Ingredients
1 red bell pepper
1 small yellow squash
1 medium zucchini
1.75 lb. chicken breast strips (16 strips)
¼ cup + 1tbsp. balsamic vinegar
4 tbsp. olive oil, divided
2 cloves garlic grated on a microplane
1 tsp. dried oregano
1 scant tsp. dried mint
½ tsp. salt, divided
1 tsp. fresh ground pepper, divided
Instructions
Place the vinegar, 2 tbsp. olive oil, garlic, oregano, mint, ¼ tsp. salt, and ½ tsp. pepper in a mason jar and with a tight lid shake it vigorously for about 30 seconds.
Place the chicken in either a marinating container or gallon plastic bag. Pour the marinade on the chicken and stir or toss the liquid all over the chicken.
Chill in the marinade for at least 1 hr. or overnight.
When you are ready to cook, preheat the oven to 400 degrees. Cut your veggies into 1½ chunks. Skewer everything alternating the veggies and chicken. I like to use the strips to make an S around the veggies so that you skewer the end of a chicken strip, add a veg., fold over the chicken strip and skewer, add a veg., fold over a chicken strip, etc. Each skewer should have 2 chicken strips.
Place the skewers on a foil lined baking sheet and sprinkle with 2 tbsp of olive oil, ¼ tsp of salt, and ½ tsp of pepper.
Bake for 45 minutes turning once during cooking.
Serve warm either on skewers or off. You decide. I vote skewers.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=1406