Bbq Cherry Tomato And Jalapeno Kebabs Recipes

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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



Grilled Fish Kabobs with Cherry Tomatoes image

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.

1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 clove garlic
Salt and pepper

TOMATO KABOBS

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5



Tomato Kabobs image

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.

Good olive oil
2 pints cherry tomatoes
Skewers
Kosher salt
Freshly ground black pepper

GRILLED TOMATO KEBABS

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 kebabs

Number Of Ingredients 3



Grilled Tomato Kebabs image

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

1 pint cherry tomatoes
Good olive oil
Kosher salt and freshly ground black pepper

MARINATED GRILLED CHERRY TOMATOES SKEWERS

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8



Marinated Grilled Cherry Tomatoes Skewers image

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.

1/4 cup olive oil
3 tablespoons balsamic vinegar
3 cloves garlic, finely chopped and made into garlic paste
1 tablespoon finely chopped fresh thyme leaves
24 cherry tomatoes
8 to 10 wooden (6-inch) skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh 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



Halloumi kebabs with thyme & lemon baste image

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

2 medium courgettes
1 large red onion
250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
16 cherry tomatoes
1 tbsp olive oil
2 tbsp lemon juice
2 tsp fresh thyme leaves (preferably lemon thyme)
1 tsp Dijon mustard
pitta bread , to serve

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