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30 minutes
4 servings
Adjust servings
Yields 8 kabobs
dairy-free
(?)
Has dairy from:
mozzarella cheese (whole milk)
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
mozzarella cheese (whole milk)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
mozzarella cheese (whole milk)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
pint
~16 tomatoes (2 each kabob).
 
16
whole
2 for each kabob.
 
8
ounces, weight
cut into 2-inch cubes, 2 for each kabob for a total of 16 pieces.
 
8
cloves
1 for each kabob.
 
1
tbsp
 
 
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PREPARATION
PREPARING THE TOMATO AND GARLIC
1.
In a pan over medium high heat, add the olive oil.
2.
Add the whole garlic cloves and tomatoes.
3.
Cook until the garlic starts to brown and the tomatoes start to wilt just a little bit.
4.
Set aside for a few minutes to cool before placing on the kabob.
ASSEMBLING THE KABOB
5.
Using a skewer, place one olive, one piece of cheese, one tomato, a clove of garlic, one olive, one piece of cheese, and one more tomato.
6.
Repeat with the remaining skewers and serve.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 277
Protein 7.22 g
Carbohydrates 6.87 g
Iron 0.20 mg
Fiber 1.02 g
Calcium 214 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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