Thread delicate foods (tomatoes, strawberries) onto separate skewers from more sturdy ones (chicken, onions) so you can control the cooking times separately.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

8 mins
38 mins
30 mins
12 wraps


Ingredient Checklist


Instructions Checklist
  • Cut chicken into 1 1/2-inch pieces; sprinkle with salt and pepper. Alternately thread chicken and red onion wedges onto skewers,* leaving 1/4 inch between pieces. Alternately thread strawberries and tomatoes onto separate skewers,* leaving 1/4 inch between pieces.

  • For a charcoal or gas grill, place chicken kabobs on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until chicken is no longer pink, turning once halfway through grilling. Add strawberry kabobs to grill for the last 3 to 5 minutes of grilling or until strawberries and tomatoes are softened and heated through, turning once halfway through grilling.

  • For vinaigrette, in a screw-top jar combine vinegar, oil, mint, honey, and garlic. Cover and shake well. Season to taste with salt and pepper.

  • Remove chicken, red onion, strawberries, and tomatoes from skewers and place in a large bowl. Drizzle with vinaigrette; toss gently to coat. Serve in lettuce leaves and top with cheese and almonds.


If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts

284 calories; fat 14g; cholesterol 63mg; saturated fat 3g; carbohydrates 18g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 12g; protein 22g; vitamin a 1627.5IU; vitamin c 57.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 10.1mg; vitamin b6 0.8mg; folate 60.6mcg; vitamin b12 0.3mcg; sodium 356mg; potassium 770mg; calcium 102mg; iron 1.7mg.