I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have [even the simplest array of vinegars](http://bio-metrics.blog/ingredients/how-to-cook-with-vinegar-guide-article), you can cherry pick the right one for the job and save some space in the process.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.