Chicken and Cherry Tomato Kebobs

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== Description ==
Serves 4, three kebobs per serving.
* Original recipe
== Ingredients ==
* 12 wood or metal skewers, 6 to 8 inches long
* 2 skinless boneless chicken breast halves (1 lb. total)
* 36 small cherry tomatoes (about 12 oz.)
* 1 tablespoon olive oil, for basting
=== Marinade ===
* ⅔ cup Nakano Seasoned rice vinegar Basil and Oregano
* 4 cloves garlic, crushed
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1 teaspoon coarse ground pepper
== Directions ==
# Soak wooden skewers in water until ready to use. 
# Combine marinade ingredients; let stand 10 minutes for flavors to blend. 
# Meanwhile, cut chicken breasts lengthwise into thin strips. Place strips in a sealable plastic bag or non-metallic container; add marinade. 
# Cover and refrigerate 2 to 3 hours. 
# If kebobs will be broiled, preheat broiler and line a rimmed sheet tray with foil. 
# Drain chicken, discarding marinade. 
# Thread one end of a chicken strip on a skewer followed by a cherry tomato and the other end of chicken. 
# Repeat so there are 3 tomatoes on each skewer and all chicken is used. 
# Double up on the chicken as needed. 
# Place kebobs on sheet tray (or dish if kebobs will be grilled) and brush with olive oil. 
# Broil about 10 minutes, turning kebobs over halfway through. 
# Serve immediately.
Category:Skewer Recipes
Category:Chicken breast Recipes
Category:Cherry tomato Recipes
Category:Rice vinegar Recipes
Category:Garlic Recipes