All the kabobs used grape tomatoes and red onions. These are a cold appetizer, not to be confused with grilled kabobs, which are also delicious. I am a little 'out of the box' on these, since I use mozzarella pearls and/or cubed chicken. After some figuring, I discovered that the 'pearls' have 6 or 7 calories per 2.5 gram pearl. A 1/2 inch cube of chicken is a bit more caloric, but also low enough to fit under the 30 calorie threshold for additions to a serving of vegetables. The picture shows plain kabobs, but for my own adult taste, I prefer to add the herbs in the recipes. It's fun to make these for yourself, because you can add your own favorite vegetables in larger quantities if you want.
Greek Kabobs
grape tomatoes
cucumber, peeled and cut into wedges approx 1/2" per side
red onion, cut into 1/2 " to 1 inch pieces, pulling layers apart
green stuffed olives (I use small size)
mozzarella pearls OR fat free feta cheese cubes
dill weed
salt
Using bamboo skewers, thread a tomato, cucumber piece, onion, olive, pearl (or feta), olive, onion, cucumber and tomato. If wanted, dill weed and salt can be sprinkled on the kabob.
Italian Kabobs
grape tomatoes
green pepper (cut into 1 inch pieces)
red onion, cut into 1/2 " to 1 inch pieces, pulling layers apart
small size black olives
chicken breast cooked and cut into 1/2" cubes
Italian seasoning or basil dried and crumbled
salt
Using bamboo skewers, thread a tomato, pepper piece, onion, olive, chicken, olive, onion, pepper and tomato. If wanted, Italian seasoning or basil and salt can be sprinkled on the kabob.
