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Garlic Grilled Tomato Kabobs

  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Serves 4
Garlic Grilled Tomato Kabobs


  • 6 Backyard Farms Cocktail Tomatoes
  • 4 10-inch skewers (soak in water a few minutes if you are using bamboo)
  • Kosher salt and cracked black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves


Cut the tomatoes in half crosswise.  Skewer 3 halves per skewer, season with salt and pepper. 

In small bowl, mix extra virgin olive oil and garlic.

Over medium heat on grill, place tomato kabobs cut side down for 2-3 minutes.  Lightly brush tomatoes with oil mixture.  Turn tomato halves cut side up 2-3 minutes; continue basting with remaining oil mixture.

Remove from grill to a plate, sprinkle with Parmesan cheese and thyme.

Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs