Tomato Chicken Skewers Food

ITALIAN CHICKEN SKEWERS

Italian Chicken Skewers image

How to make the best Italian Chicken Skewers from Delish.com

Categories italian recipes skewer recipes chicken recipes grill recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 lb. boneless skinless chicken breasts, cut into large cubes
kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1/4 c. extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
8 skewers, soaked in water for 20 minutes
1 baguette French bread, cut into cubes

Steps:

Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.
Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

LEMON-ROSEMARY CHICKEN SKEWERS

Lemon-Rosemary Chicken Skewers image

Categories Chicken Tomato Appetizer Bake Marinate Low Carb Rosemary Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 24 servings

Number Of Ingredients 11

Ingredients

8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

Steps:

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

INDIAN-SPICED CHICKEN, EGGPLANT, AND TOMATO SKEWERS

Indian-Spiced Chicken, Eggplant, and Tomato Skewers image

Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness-no overcooking the chicken because you're waiting for the onions to cook.

Provided by Anna Stockwell

Categories Flaming Hot Summer Coconut Chicken Eggplant Onion Tomato Skewer

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 garlic cloves, finely grated
1 (3") piece ginger, finely grated
1 (14-ounce) can coconut milk
3 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons tomato paste
3 teaspoons kosher salt
1 1/2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes
1 medium eggplant, cut into 1 1/2" cubes
1 small red onion, cut into 2" pieces
1 pint cherry tomatoes
Canola or vegetable oil (for grill)
Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)
Special Equipment
14 (8-12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

Steps:

Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.
Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.
Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.
Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.
Do Ahead
Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.

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