Chicken Skewers With Red Onions And Cherry Tomatoes Recipes

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TOMATO CHICKEN SKEWERS



Tomato Chicken Skewers image

Serve these tomato chicken skewers with either rice or couscous, or they can stand alone as an appetizer. I recommend soaking the wooden skewers before starting your prep.

Provided by Babs35

Categories     Broiled Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons tomato paste
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch cubes
9 ounces cherry tomatoes
4 sprigs fresh rosemary for garnish

Steps:

  • Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
  • Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
  • Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
  • Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Transfer to a serving plate and garnish with sprigs of fresh rosemary.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 15.8 g, Cholesterol 82.4 mg, Fat 2.1 g, Fiber 1.4 g, Protein 33.9 g, SaturatedFat 0.5 g, Sodium 279.1 mg

LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

  • In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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