Chicken Caprese Kebabs

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

I loved this lighter meal, served with a side salad and a glass of wine.

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
olive oil
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.