📖 Instructions

1. First, prepare the chicken: Cut the chicken breasts into 1-inch cubes. You want them to be uniform in size so they cook evenly. Place the cubed chicken into a large mixing bowl.
2. Next, make the marinade: In a smaller bowl, whisk together the balsamic vinegar, olive oil, soy sauce (or tamari for gluten-free), minced garlic, chopped strawberries, brown sugar, dried oregano, salt, and black pepper. The aroma at this point is just heavenly!
3. Pour the marinade over the chicken: Ensure that all the chicken pieces are well coated with the strawberry balsamic marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 24 hours. The longer it marinates, the more flavorful and tender the chicken will be. I like to marinate mine overnight if I can. *chef's kiss*
4. Prepare the grill: Preheat your grill to medium-high heat. If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Alternatively, use metal skewers.
5. Assemble the souvlaki: Thread the marinated chicken cubes onto the skewers. Be careful not to overcrowd them; leave a little space between each piece to ensure even cooking.
6. Grill the souvlaki: Place the skewers on the preheated grill. Grill for about 6-8 minutes per side, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Be sure to flip the skewers occasionally to ensure even cooking and prevent burning. I use a meat thermometer to make sure the meat is cooked.
7. Garnish and Serve: Garnish with fresh basil or parsley. Serve the Strawberry Balsamic Chicken Souvlaki hot off the grill. It's delightful on its own or paired with a fresh salad, rice pilaf, or grilled vegetables. Enjoy!