Appetizer Pesto Salad Kebabs Recipes

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CAPRESE SALAD KABOBS



Caprese Salad Kabobs image

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

24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar

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

PESTO CHICKEN KABOBS



Pesto Chicken Kabobs image

Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.

Provided by Christina

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time P1DT26m

Yield 4

Number Of Ingredients 7

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup pesto
2 tablespoons fresh lemon juice
12 cherry tomatoes
12 red onion chunks
6 wooden skewers, soaked in water for 20 minutes
salt and ground black pepper to taste

Steps:

  • Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
  • Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
  • Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
  • Place the skewers into the grill pan and set the timer for 3 minutes.
  • Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Allow to rest for about 5 minutes.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g

PESTO TURKEY KEBABS



Pesto Turkey Kebabs image

Here is a sunny light turkey dish that can be prepared on the grill and will be a treat for family or friends. Serve kebabs on a bed of steamed jasmine rice.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 wooden skewers
1/2 cup pesto sauce
1/2 cup sun-dried tomato, packed in oil
1 1/2 lbs skinless boneless turkey meat
4 green onions, cut in quarters
16 cherry tomatoes
1 yellow pepper, cut into 16 chunks
1 orange bell pepper, cut inot 16 chunks

Steps:

  • Soak skewers in water for a minimum 15 minutes (They can also be soaked overnight until ready to use.).
  • In a food processor, combine pesto and sun-dried tomatoes into a thick paste.
  • (If using sun-dried tomatoes not packed in oil, place tomatoes in a bowl with hot water and let sit for 15 minutes, or until tomatoes are soft, before blending).
  • Cut turkey into 1 1/2 inch chunks. toss turkey cubes and veggies with pesto mixture to coat.
  • Thread turkey onto skewers alternating with veggies, dividing all ingredients evenly among the 8 skewers.
  • Grill 10-12 minutes, turning several times until the turkey is cooked through and veggies are tender-crisp.

Nutrition Facts : Calories 257.9, Fat 5.4, SaturatedFat 1.7, Cholesterol 111, Sodium 268.2, Carbohydrate 12.3, Fiber 3, Sugar 5.9, Protein 39.8

ANTIPASTO KABOBS



Antipasto Kabobs image

My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. -Denise Hazen, Cincinnati, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 40 appetizers.

Number Of Ingredients 6

1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 315mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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