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Tuscan Kabobs

With chicken, bacon, tomatoes and bread cubes, this is a hearty appetizer that all guests will clamor for. The sauce provides the fantastic finishing touch.—Elaine Sweet, Dallas, Texas
  • Total Time
    Prep: 45 min. Broil: 10 min.
  • Makes
    32 kabobs (1-1/4 cups sauce)


  • 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.
Nutrition Facts
1 each: 132 calories, 10g fat (2g saturated fat), 18mg cholesterol, 255mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 6g protein.
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  • 7833louis
    Dec 31, 2011

    The intent was for this to be an appetizer for Christmas Eve. However, the family liked it so much it ended up being THE main dish. I used a garlic Artisan bread which was very flavorful with the lemon juice. Next time I will add some green pepper to the kabob and give that a try. It just seemed to need another vegetable. The family wants it back when I have my next crop of cherry tomatoes.