GRILLED FISH KABOBS WITH CHERRY TOMATOES
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
- In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
- Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.
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.
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
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.
HALLOUMI KEBABS WITH THYME & LEMON BASTE
A veggie treat for your barbecue
Provided by Ainsley Harriott
Categories Main course
Time 25m
Number Of Ingredients 9
Steps:
- Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
- To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
- Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.
Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium
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