Recipe of the Week: Grilled Caprese Kebabs

A sweet and colorful addition to your summertime BBQ

By Compiled by Cassady Coulter May 5, 2015

0515capresekebabs


It’s that time of year in Seattle—when the sun graces us with its presence and Seattleites can safely go outside with just a light jacket, and shorts. That’s right, grilling season is around the corner.

In honor of the sunshine, it only seemed fitting that the recipe of the week should be grill-worthy. Queen-Anne based chef and entertaining expert Heather Christo cooked up this simple and delicious recipe that’s perfect for summertime. Her grilled caprese kebabs are the delicious combination of refreshing and light and make for a great appetizer.

Ingredients

  • 20 small tomatoes (but not cherry tomatoes)
  • 20 medium fresh mozzarella balls
  • 30 fresh basil leaves
  • 10 kebabs
  • Olive oil
  • Kosher salt and black pepper
  • Balsamic glaze

Instructions

  1. Take the 5 skewers and thread 2 tomatoes and 2 mozzarella balls and 3 basil leaves on each kebab (alternating). Drizzle the kebabs with olive oil and season with salt and pepper.
  2. Heat a grill to high.
  1. Put down a sheet of tin foil directly on the grill and lay the kebabs on the foil.
  2. Cook each side for about 2-3 minutes until the tomatoes get soft and slightly charred and the cheese is melting.
  3. Place the kebabs immediately on a platter to serve and drizzle with balsamic glaze.

Preparation time: 5 minutes

Cooking time: 5 minutes

Number of servings (yield): 6

 

Follow Us