Bbq Cherry Tomato And Jalapeno Kebabs Food

MARINATED GRILLED CHERRY TOMATOES SKEWERS

Steps:

• Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
• Heat the grill to high.
• Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives.

ORANGE BARBECUE STEAK KEBABS

Steps:

• For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
• Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
• Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
• Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

GRILLED FISH KABOBS WITH CHERRY TOMATOES

Steps:

• Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
• In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
• Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

CHERRY-JALAPENO BARBEQUE SAUCE ROASTED CHICKEN THIGHS RECIPE - (4.4/5)

Steps:

• *Cherry-Jalapeno Barbeque Sauce: * In a large sauce pan sauté jalapenos and cherries in olive oil for about five minutes or until jalapeno begins to soften. Add garlic and cook for a couple of minutes longer until fragrant. Stir in chili powder and onion powder and cook for one minute. Add the preserves, worcestershire, molasses and liquid smoke and stir to combine. Lastly, add the chicken stock and lemon juice. Bring to a boil and then reduce heat and simmer for about 10 minutes until the sauce begins to thicken. Using a handheld blender (or transfer into a blender or food processor) blend the sauce, being very careful as the sauce is very hot! I like to leave small chunks in the sauce, but you can puree until smooth if desired. If the sauce is too thick add small amount of chicken stock to thin out. Check for seasoning and add salt and pepper as needed. *Roasted Chicken Thighs:* Preheat oven to 450°F. (If you have a cast iron skillet you can use it for both steps. If you do not, sear the chicken in a skillet and then transfer to a baking dish to continue cooking in the oven.) Pat chicken dry and season generously with kosher salt and pepper. Heat about a tablespoon of vegetable oil in your cast iron skillet, over medium-high heat. Skin-side down, add the chicken thighs to the pan and cook for about 5 minutes or until the skin is nice and brown. This is an important step to helping create the best flavor in your chicken. Flip chicken over (or transfer to oven-proof baking dish) and add the barbeque sauce, leaving about 1/3 cup aside. Roast in the oven for about 15-20 minutes or until the chicken is cooked through. Serve with additional sauce

GRILLED TOMATO KEBABS

Steps:

• Heat a charcoal grill with coals. Spread them out in one dense layer and brush the grill with oil. Place the cherry tomatoes on skewers, threading them through the stem of the tomato. Brush the tomatoes with olive oil and sprinkle with salt and pepper.
• Place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside, about 5 minutes.

JALAPEñO HONEY MUSTARD PORK KEBABS

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.

SWORDFISH, BACON, AND CHERRY TOMATO KEBABS

Steps:

• Prepare grill.
• Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
• In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
• Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
• Serve kebabs with lemon wedges.

TASTY BBQ TOMATOES

Steps:

• Cut tomatoes in half.
• drizzle with a little olive oil.
• sprinkle with basil.
• grind pepper over the top.
• I normally then pop in the fridge a while (say 30 mins) while working on other stuff as it helps the flavour develop.
• Cook uncut side down for around 5 minutes over low heat on BBQ plate.
• flip over and cook further 5 minutes with cut side down.
• return to original position for the last 5 minutes of cooking.

BBQ TOMATOES

Steps:

• Cut out stem of tomatoes, slice in half and toss with olive oil, garlic, salt, pepper and thyme.
• Place on barbeque, cut-side down, over medium heat until slightly charred on both sides, 3 to 4 minutes per side.
• Tomatoes should be almost molten.
• Remove and serve with rice.
• Alternatively, chop the tomatoes and stir into the rice.

BBQ CHICKEN KEBABS

Steps:

• Thread chicken alternating with a square of red & then green pepper on 4 skewers.
• Mix all the remaining ingredients, mix well.
• Place skewered kebabs in a shallow dish and pour the marinade over the kebabs Cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. Grill kebabs over medium heat about 6" from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.