I've been in the process of menu planning for the few times I am going to cook on our vacation next week. Most of the things I wanted to do, I wanted the option to cook them and bring them to the beach. I thought of doing a shrimp kebab that would really just incorporate all my favorite parts of a clambake- with shrimp, corn, potatoes and sausage on the kebabs. Then in this months issue of Every Day Food, guess what they had? Shrimp boil kebabs. I'm not a very inventive person, so I was kind of bummed that they had my inventive idea in there. C'est la vie.
In the same article was a kebab that featured turkey cutlets, mozzarella cheese, tomatoes and shallots. Yum! I thought that would go over great with everyone in my family so I threw them on last week's menu.
Except that week at the grocery store the turkey cutlets looks just so-so. That's ok, chicken made a GREAT stand in! We love Caprese salad in this family so this was a fun and delicious take on that. I bought some fresh mozzarella, basil leaves, grape tomatoes and shallots. The basil wraps around cubes of fresh mozzarella, which is then wrapped inside thinly sliced chicken (or turkey!) breast.
|ready to go on the grill|
Chicken Caprese Kebabs
adapted from Every Day Food, June 2011
1 pound thin sliced chicken cutlets, cut into twelve 3-inch pieces
1/4 pound fresh mozzarella, cut into 12 small strips
12 pieces fresh basil
3 shallots, peeled and quartered
1 pint small tomatoes, such as cherry or grape
salt and pepper
*will need wooden or metal kebab skewers. If using wood, soak them in water for 15 minutes first.
Wrap a piece of basil around a piece of mozzarella and then roll a piece of chicken around both. Use a skewer to hold the chicken roll up closed.
Follow each chicken/basil/mozzarella roll up with a shallot and a tomato. I allowed my daughter to do the vegetable threading. I find that helping me cook invests her trying new foods. Add two more roll ups to the skewer, alternating with tomato and shallot. Repeat to make three more kebabs.
Heat a grill to medium-high. Lightly brush the kebabs with some olive oil, sprinkle with salt and pepper. (This is a great chance for my daughter to help again. She loves to "paint the food".) Grill for 10-12 minutes, turning half way through, until cheese is melted.