Mini Tomato Onion Chicken Kabobs Recipes

MINI CHICKEN KABOBS

Steps:

• In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate. , Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.

MINI TOMATO, ONION & CHICKEN KABOBS

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.

TOMATO KABOBS

Steps:

• Heat a grill with coals. Spread them out in 1 dense layer and brush the grill with oil.
• Loosely thread 4 or 5 cherry tomatoes onto skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper.
• Place the tomato skewers on the grill and cook for approximately 5 minutes, turning once.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

MINI MUFFULETTA KABOBS

Steps:

• Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
• Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
• Place in a 13- x-9-inch baking dish.
• Pour dressing over skewers, and chill 30 minutes.

COLD CHICKEN-CHEESE KABOBS

Steps:

• Combine salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl. Add vinegar; toss to coat. Cover and refrigerate for 3-4 hours. , Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.

HAWAIIAN CHICKEN KABOBS

Steps:

• Soak 12 (8-inch) bamboo skewers in water.
• Heat gas or charcoal grill.
• In 1-quart saucepan, heat glaze ingredients to a simmer over medium heat. Simmer until reduced by half, about 15 minutes. Remove from heat.
• In large bowl, mix olive oil and salt. Add onion, tomatoes, bell peppers and pineapple; toss to coat. Transfer to a plate, and set aside. Add chicken to same bowl with olive oil; toss to coat.
• On each skewer, thread tomato, chicken, bell pepper, pineapple and onion; repeat.
• Place kabobs on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until chicken is no longer pink in center. Generously brush with glaze. Serve immediately.

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES

Steps:

• Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
• Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
• Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
• Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
• Oven-Dried Cherry Tomatoes
• Preheat the oven to 275°F.
• Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
• Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.

TOMATO-BASIL CHICKEN KABOBS

Steps:

• Toss chicken with 1/2 cup Cooking Creme. Refrigerate 15 min.
• Heat barbecue to medium heat. Remove chicken from Cooking Creme; discard Cooking Creme. Thread chicken, alternately with vegetables, onto 4 long skewers.
• Grill 10 to 14 min. or until chicken is done, turning after 7 min.
• Microwave remaining Cooking Creme in microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Place kabobs on platter; drizzle with Cooking Creme.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.