Clean your strawberries and let them soak in water for about 5 minutes. In a small bowl whisk the honey, balsamic vinegar, vanilla and sea salt to taste. Once the strawberries have soaked cut them in half lengthwise and slide them onto your skewers one by one, with one large or two small basil leaves in between each half.
Preheat your stove-top grill or BBQ and brush some sunflower seed oil or grapeseed oil onto the cut surfaces of the strawberries. A sizzling sound from a drop of water will indicate that the stove is ready for grilling. Grill each kebab for about 30 seconds per side and place them skewers on a plate. Use a pastry brush to coat the strawberries with the honey and balsamic vinegar glaze while still hot.