Balsamic Chicken, Strawberry and Beet Kabobs with Creamy Basil Sauce

Ann Dunaway Teh & Lesley Baradel
Balsamic Chicken Strawberry and Beet Kabobs perfect for a Memorial Day party or any summer gathering
Balsamic Chicken Strawberry and Beet Kabobs perfect for a Memorial Day party or any summer gathering

Balsamic Chicken, Strawberry and Beet Kabobs with Creamy Basil Sauce

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Course Chicken & Poultry
Servings 4 Servings
Calories 249 kcal

Ingredients
  

Marinade

  • 2/3 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp reduced sodium soy sauce
  • 4 tsp light brown sugar

Kabobs

  • 1 lb boneless skinless chicken breast, chopped, 2 inch cubes
  • 15 strawberries, halved
  • 3 beets, peeled and chopped into 2-inch cubes
  • 1/3 cup fresh basil, finely chopped
  • 3/4 tsp ground black pepper

Creamy Basil Sauce

  • 1 5-oz container plain Greek yogurt
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1/2 lemon, juiced

Instructions
 

  • Soak the skewers in cold water for 30 minutes.
  • Mix the balsamic vinegar, olive oil, soy sauce, light brown sugar, basil, ground black pepper in a bowl. Remove 1/3 cup and set aside for the glaze. Divide the remaining marinade in half among two bowls. Add the chicken to one bowl and toss well. Add the beets and strawberries to the other and toss well. Put both in refrigerator for 1 hour.
  • Heat a saucepan to medium to low heat. Add the reserved marinade to the saucepan and let it reduce for 5 to 7 minutes or until the glaze can coat the back of a spoon. Remove from the stove and allow to cool.
  • Heat the grill to 375 degrees and lightly oil the grate. Thread the chicken, strawberries and beets onto each skewer, repeating until all have been used.
  • Place kabobs on the heated grill and grill for 10 to 15 minutes or until chicken juices run clear. Baste the kabobs with the glaze every 3 minutes while they are cooking and turn to cook evenly.
  • To make the sauce, mix together the yogurt, basil leaves, garlic, and lemon in a small bowl. Season to taste with salt and pepper. Serve with the kabobs.

Notes

Chef's Note: The beets may still have a crunch to them which we like. But if you want to partially roast them first before grilling you could do that as well, or purchase pre-cooked beets to use in the recipe. 

Nutrition

Calories: 249kcalCarbohydrates: 15gProtein: 25gFat: 11gSaturated Fat: 2gCholesterol: 87mgSodium: 270mgFiber: 2gSugar: 11g
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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