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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal
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Combine everything except chicken and skewers in a large glass or stainless steel bowl. Whisk to combine. Add chicken strips and toss to coat. Cover and marinate in refrigerator for at least 45 minutes and up to 4 hours. Heat oven to 425F Remove chicken from marinade (reserving marinade) and thread 1 piece onto each skewer. Arrange skewers on a foil-lined baking sheet in a single layer. Heat reserved marinade and boil for 3 minutes. Let cool. Bake chicken in middle of oven for 10 minutes. Flip skewers and baste with remaining marinade (you don't need to use it all). Bake for about 5 more minutes, until golden brown on both sides. Note: I'm guessing you could also grill these for about 4 minutes per side to add some extra depth of flavor.