If using wooden skewers, soak in water for 20 minutes before threading chicken and cooking.
Stir together the tomato paste, balsamic vinegar, olive oil, Italian seasoning, onion powder, sea salt and garlic powder.
Cut the chicken into 1 ½ inch chunks and add to the marinade, making sure it’s well coated. Cover and refrigerate for 1 hour.
Carefully thread chicken pieces onto the skewers and place on a broiler pan or baking sheet.
Broil on medium to high until fully cooked, 15-20 minutes, depending on size of the chicken pieces. Rotate half way through.
Time Saving Tip: Toss the chicken and marinade together in a freezer bag or other airtight container, making sure it’s completely coated, and freeze. You can pull the marinated chicken from the freezer to defrost and marinate for a quick meal solution.
Clean Up: Line your pan with foil before adding the chicken kabobs, for easy clean up.
Cooking with Kids: Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:
- Following directions
- Measuring ingredients
- Cutting and knife safety
- Stirring
- Skewering
- Marinating
- Broiling and oven safety