Tag: wooden skewers

Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto[1] and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake[2], Grilled Pesto Shrimp Skewers[3], or this delicious Eggplant Panini with Pesto[4] – so good!!

Grilled Pesto Chicken and Tomato Kebabs
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

References

  1. ^ skinny basil pesto (www.gordon-ramsay-recipe.com)
  2. ^ Skinny Chicken Pesto Bake (www.gordon-ramsay-recipe.com)
  3. ^ Grilled Pesto Shrimp Skewers (www.gordon-ramsay-recipe.com)
  4. ^ Eggplant Panini with Pesto (www.gordon-ramsay-recipe.com)

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Berry Skewers with a Coconut Lime Yogurt Dip

Berry Skewers with a Coconut Lime Yogurt Dip

by Pam on April 22, 2014

This was a fun and simple after school snack that I threw together today. The kids love fruit skewers and I thought it would be fun to make a dip for them. I grabbed a Greek coconut yogurt and a Key Lime Pie yogurt and mixed them together for a tasty dip that paired perfectly with the berries. My kids absolutely loved these skewers & dip and gobbled them up in minutes. They made a tasty and fun snack but they would also be great as an appetizer or dessert too. Super easy. Super quick. Huge smiles on my kids faces – you can’t beat that!

Combine the coconut yogurt and lime yogurt together in a  bowl until well combined. Wash the berries and remove the stems from the strawberries.

Place the fruit on wooden skewers then place on a serving plate. Serve immediately with the dip on the side.  Enjoy.

Dipping the skewers

 

Happy kids!

 



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Berry Skewers with a Coconut Lime Yogurt Dip




Yield: 2

Total Time: 5 min.



Ingredients:

Greek coconut yogurt
Key lime pie yogurt
Strawberries
Blackberries
Raspberries
Blueberries
Wooden Skewers

Directions:

Combine the coconut yogurt and lime yogurt together in a bowl until well combined. Wash the berries and remove the stems from the strawberries. Place the fruit on wooden skewers then place on a serving plate. Serve immediately with the dip on the side. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lamb koftas with potato wedges

Print Page

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 30 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

So tasty and very easy to make these lamb koftas are popular with kids especially with the addition of potato wedges. You can also serve these spicy lamb koftas removed from the skewers and wrapped in warm flat breads with salad and yogurt. Perfect as a light dinner or a hearty lunch these lamb koftas are a great way of using up leftover lamb from your Sunday roast and turning them into a tasty treat that the whole family can enjoy.

Ingredients

  • 4 small to medium baking potatoes
  • 2tbsp olive or rapeseed oil, plus extra for brushing
  • 500g lean lamb mince
  • 2 cloves garlic, finely chopped
  • 1tsp ground cumin
  • 2tsp ground coriander
  • Large pinch chilli powder
  • 1tbsp fresh chopped mint
  • Plain yogurt and lemon juice to serve

That’s goodtoknow

If you are using wooden skewers soak them in cold water for about 30 mins before using so they don’t burn under a hot grill or on a barbeque.

Method

  1. Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash the potatoes and cut into wedges. Put into a bowl and add the oil and toss well together. Spread out on a baking tray and bake in the oven for 20–30 mins until golden brown and cooked through. Turn the wedges over a couple of times during cooking.
  2. Put all the remaining ingredients, except the yogurt and lemon juice, into a bowl and mix well together. Divide the mixture into eight and shape into ovals. Thread onto skewers.
  3. Heat a griddle pan or a grill. Brush the koftas with a little oil and then cook on the griddle or under the grill for 3-4 mins each side until cooked and browned.
  4. Serve the koftas with the potato wedges and plain yogurt with lemon juice.

By Val Barrett

Average rating

(1 ratings)

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