Tuscan Kabobs

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Preparation time: 45 mins
Cooking time: 10 mins

Difficulty: Easy - for beginners
Serves: 32 servings


•16 bacon strips, cut in half widthwise
•1-1/2 pounds boneless skinless chicken breasts
•1 loaf (1/2 pound) French bread
•32 fresh basil leaves
•32 cherry tomatoes
•1/2 cup lemon juice
•5 tablespoons olive oil
•1 teaspoon salt
•1 teaspoon pepper


•1 cup mayonnaise
•1/2 cup roasted sweet red peppers
•4 garlic cloves, peeled and halved
•1/2 teaspoon crushed red pepper flakes


•In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
• Cut chicken into 32 cubes, about 1 in. each. Wrap a bacon piece around each cube. Cut bread in half lengthwise, then cut into 32 slices.
• On 32 metal or soaked wooden appetizer skewers, thread a wrapped chicken cube, basil leaf, bread slice and cherry tomato. Place on baking sheets.
• In a small bowl, combine the lemon juice, oil, salt and pepper; brush over kabobs. Let stand for 10 minutes.
• Broil 3-4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning frequently. Meanwhile, place aioli ingredients in a food processor; cover and process until blended. Serve with kabobs. Yield: 32 kabobs (1-1/4 cups sauce).


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