GRILLED PESTO CHICKEN KABOBS
Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
- Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 327.3 mg, Sugar 1.8 g
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium heat.
- To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
- Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
- Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients - fresh basil, olive oil, parmesan, pine nuts and garlic - and serve.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, main course
Time 40m
Yield 4 to 6 entree servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
- Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
- Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED MOZZARELLA AND TOMATO SKEWERS
Created by Chef Richard Krause for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love the presentation of this, much more interesting than simple bruschetta. Cut the bread into about 3/4" thick rounds for this. The ingredients after the skewers is for the sauce. I've also made this without the bread before and served it over couscous as a main dish. BE VERY CAREFUL cooking these as you only want them lightly toasted. It literally takes seconds. If you leave them over the heat too long, the cheese will melt all over the place.
Provided by Eat Your Vegetables
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut mozzarella in half, then into eight 3/4" slices.
- Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
- Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
- Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
- Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
- Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.
Nutrition Facts : Calories 1187, Fat 68.4, SaturatedFat 32.6, Cholesterol 179.2, Sodium 2211.9, Carbohydrate 79.3, Fiber 6.3, Sugar 8, Protein 63.3
GRILLED CHICKEN SKEWERS WITH RED PEPPER PESTO
This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips. Recipe from Bon Appetite.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
- Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.
Nutrition Facts : Calories 245.6, Fat 19.8, SaturatedFat 3.3, Cholesterol 37.1, Sodium 310.1, Carbohydrate 3.4, Fiber 1.2, Sugar 1, Protein 13.9
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- Add the cut up chicken, pesto, lemon juice, salt and pepper to a freezer bag. Press the air out of the bag and seal it. Massage the chicken until it's coated in the pesto mixture. Allow the chicken to marinate in the refrigerator for 1-2 hours.
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- Place the chicken and tomato skewers on the grill. After 2 minutes turn the tomato skewers and grill another 2 minutes before removing them. After 4 minutes turn the chicken skewers. Let them cook another 2-4 minutes or until the chicken is cooked through. Remove from the grill.
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5/5 (1)Category Appetizer, Main CourseCuisine AmericanCalories 204 per serving
- In a medium bowl, combine the chicken pieces and 1/2 cup pesto. Cover and refrigerate for at least 1 hour or overnight. If using wooden skewers, place in water to soak for at least 30 minutes. Place mozzarella balls in a small bowl and toss with remaining 1 tablespoon pesto. Refrigerate until ready to serve. Let both the chicken and the mozzarella stand at room temperature 20 minutes prior to grilling.
- When ready to cook, preheat an outdoor grill or indoor grill pan to medium. Thread the chicken and tomatoes onto the skewers, alternating as you go. Lightly brush the grill with canola oil to prevent sticking. Cook skewers for 3 minutes on one side, then turn and continue grilling until chicken is cooked through, about 1-2 additional minutes. Serve warm or at room temperature with mozzarella balls.
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