Balsamic Chicken Kebabs

Easy to put together… and a crowd pleaser!

Balsamic Chicken Kebabs


  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.


  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!


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