LUNCH KIDDIE KEBAB
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Assemble 4 double-decker peanut butter and jelly sandwiches, with a slice of bread separating the peanut butter and jelly (each sandwich will use 3 slices of bread). Using a serrated knife, remove the crusts from the sandwiches and discard. Gently slice each sandwich into six 1-inch squares.
- Gently slide 1 cube of sandwich onto an 8-inch wooden skewer. Place 1 slice of banana and 1 blackberry above the sandwich. Repeat this process three more times, until 4 cubes of sandwich, 4 banana slices, and 4 blackberries are used, being sure to cover the pointed end of the skewer with a blackberry.
- Assemble 5 more skewers and place on a serving platter.
BREAKFAST KIDDIE KEBAB
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare the French toast bites according to package instructions.
- Alternating among the three ingredients, fill six 8-inch skewers with 4 French toast bites, 2 sausage halves and 2 melon balls. Place the skewers on a serving platter and drizzle with maple syrup.
DINNER KIDDIE KEBAB
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the hot dogs and pretzel nuggets according to package directions. Cut each hot dog on the bias into four 1-inch pieces.
- Assemble six 6-inch skewers by alternating 2 pieces of hot dog, 2 pretzel nuggets and 3 florets of broccoli on each, being sure to place a pretzel nugget on the pointed end of the skewer. Serve warm with honey mustard for dipping.
- Put the mayonnaise, honey and mustard in a mixing bowl and whisk together until evenly incorporated.
MAKE-YOUR-OWN KEBABS
Provided by Food Network
Time 3h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl. Separate the marinade into 4 medium bowls.
- Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade. Cover and marinate in the refrigerator for 2 hours.
- Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside.
- Heat a grill or a grill pan to medium heat.
- To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired. Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes.
- Serve over teff, brown rice or barley.
KIDDIE KEBABS WITH YOGURT DIP
This was in the Chicago Sun-Times food section, and I thought it sounded cute so I clipped it. When my 3 and 4-year-old cousins came over and I wanted to whip up something nice but healthy for them, I remembered this. They loved it! I used whatever fruits I had on hand from the list, and they really seemed to like the sauce. :)
Provided by hannahactually
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- To make kebabs, wash and clean fruit.
- Cut large fruit into bite-sized pieces.
- Thread different kinds of fruit on six-inch skewers, alternating between fresh and dried fruit (if using) when making kebabs.
- If not serving right away, place in a square or rectangular container.
- To prevent browning, sprinkle apples, pears, bananas, fresh peaches, or nectarines with a little lemon juice.
- To make dip, add honey or maple syrup and a dash or two of cinnamon (or to taste) to vanilla yogurt.
- Mix until combined.
- If not serving right away, store in a small, leak-proof container.
- Serve with kebabs.
Nutrition Facts : Calories 45.4, Fat 1.9, SaturatedFat 1.2, Cholesterol 7.4, Sodium 26.4, Carbohydrate 5.5, Sugar 5.5, Protein 2
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