Grilled Strawberry and Chicken Skewers

Serves: 4


14-16 large strawberries, hulled

3-4 cups cooked chicken (I used leftover thighs), cut into 1 ½-2” chunks

28-30 basil leaves (twice as many as strawberries)

3 Tbsp Flying Olive Basil Extra Virgin Olive Oil

1 Tbsp Flying Olive Chipotle (mildly spicy), Harissa (spicy), or Cayenne Red Chili Extra Virgin Olive Oil (super spicy) (If you don’t like spicy, add another Tbsp of Basil EVOO)

¼ cup Flying Olive Strawberry Balsamic Vinegar

4 tsp honey

A pinch of salt and freshly ground black pepper

8-10 metal or wood skewers (If you're using wood, soak them in water for about 30 minutes first).


Clean the whole strawberries. Pat them dry. Let them dry a bit more before you slice them in half from top to bottom as you prepare the remaining ingredients.

In a small bowl, mix the Flying Olive EVOO’s of Choice and Strawberry Balsamic together. Add the honey and salt and pepper. Whisk together or shake in a lidded jar.

Preheat the grill to high. Cut up the cooked chicken and wash and dry the basil leaves. One by one, gently slide each strawberry half onto a metal or wooden skewer. Add a basil leaf. Add a piece of chicken. Be sure the strawberries and chicken are close enough together so that the chicken and fruit don’t twist on the skewer, but not too close so that they won’t heat well.

Brush each skewer with the glaze and place them on a platter. Turn them over and repeat.

Once the grill is hot, carefully place the skewers on it, the flat side of the strawberry side down. Grill the skewers until each side is marked from the grill, about 30 seconds to 1 minute per side. Place the skewers on a plate and while they're still hot, use a pastry brush to add any remaining glaze to the skewers. Serve the skewers but they will be hot! Or, remove the fruit and meat from the skewers and serve.

Submitted by Barb and Chuck L.