Chicken and Cherry Tomato Kebobs

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

Preparation

 * 1) Soak wooden skewers in water until ready to use.
 * 2) Combine marinade ingredients; let stand 10 minutes for flavors to blend.
 * 3) Meanwhile, cut chicken breasts lengthwise into thin strips. Place strips in a sealable plastic bag or non-metallic container; add marinade.
 * 4) Cover and refrigerate 2 to 3 hours.
 * 5) If kebobs will be broiled, preheat broiler and line a rimmed sheet tray with foil.
 * 6) Drain chicken, discarding marinade.
 * 7) Thread one end of a chicken strip on a skewer followed by a cherry tomato and the other end of chicken.
 * 8) Repeat so there are 3 tomatoes on each skewer and all chicken is used.
 * 9) Double up on the chicken as needed.
 * 10) Place kebobs on sheet tray (or dish if kebobs will be grilled) and brush with olive oil.
 * 11) Broil about 10 minutes, turning kebobs over halfway through.
 * 12) Serve immediately.