Tomato Kabobs Recipes

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.

Steps:

• Heat the oil in a tall, narrow stockpot to 350 degrees F.
• In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat.
• In a shallow, wide dish, combine the cornmeal and Cajun seasoning.
• To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients.
• Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers.
• Serve on the stick!

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.

Steps:

• In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.
• Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.