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.
Nutrition Facts : Calories 45, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 57 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 grams
CAPRESE SALAD KABOBS
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 kabobs.
Number Of Ingredients 5
Steps:
- On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 10mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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.
FRIED CATFISH AND GREEN TOMATO KABOBS
Steps:
- Heat the oil in a tall, narrow stockpot to 350 degrees F.
- In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat.
- In a shallow, wide dish, combine the cornmeal and Cajun seasoning.
- To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients.
- Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers.
- Serve on the stick!
MINI TOMATO, ONION & CHICKEN KABOBS
Make and share this Mini Tomato, Onion & Chicken Kabobs recipe from Food.com.
Provided by AxMan
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice onion so that pieces are about 2 inch crescents.
- Chop chicken into small roughly 1 inch pieces.
- Quarter the tomatoes.
- Combine preserves, garlic, mustard & oil.
- Add Chicken and tomatoes to marinade and marinade overnight.
- Drain marinade, skewer chicken, onion and tomatoes and cook over a grill until chicken is no longer pink in the middle.
- Serve.
Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 2.2, Cholesterol 68.4, Sodium 168.5, Carbohydrate 12.6, Fiber 0.7, Sugar 6.7, Protein 28.1
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
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