Tom got a smoker for his birthday back in March and we had been SO EXCITED TO USE IT. Unfortunately, March weather isn’t exactly ideal for grilling/smoking here in Michigan… But a couple weekends ago, it was nicer outside than normal so we threw a “Christen Tom’s New Smoker” BBQ and it was a blast! Tom smoked pork shoulder and baked beans (omg droooool) and I made a plethora of appetizers and sides including these strawberry caprese kebabs! I planned to photograph the whole BBQ menu but that pretty much became impossible as the day went on. These strawberry caprese kebabs were the only item I got a picture of! Whoops. Though, with all their pretty colors and fabulous flavor, I think these were the best thing to photograph!
Traditional caprese salad kebabs are totally delicious on their own but it’s always fun to change things up! Like swapping tomatoes for strawberries. Yes please!
So we start with cute little mini mozzarella balls because EASY. You could also use a big ball/block of mozzarella and cut it into chunks but the mini balls are just SO CONVENIENT. Then we add basil leaves because caprese (duh) and strawberry halves. I used these sweet bamboo forks as the “skewers” and they worked out perfectly. I wouldn’t recommend using a toothpick, I think the strawberries are too heavy and would slip right off. Lastly, we drizzle a little balsamic vinegar over top of the kebabs to balance out the sweet strawberries and creamy mozzarella with a touch of acid. YUM.
Overall, these strawberry caprese kebabs are my favorite because:
- they are RIDICULOUSLY EASY to make
- they are so juicy and creamy and all around tasty
- they are crazy fun and super colorful
Also, I love a good cold appetizer for large parties because they require zero oven juggling. You know, when you have like eight million things that all need to go in the oven like 15-30 minutes before your guests arrive (all requiring different oven temps). Ugh, that’s the WORST.
But these strawberry caprese kebabs are the BEST.
Specialty diets: egg free, gluten free, vegetarian
Ingredients
- bamboo forks
- 2 x 8 oz containers of fresh mini mozzarella balls
- 2 pints (16 oz x 2) of fresh strawberries, hulled and sliced in half
- 1 bunch of basil (I used one 2 oz container), leaves removed from stems
- balsamic vinegar
Instructions
- Take one bamboo fork then slide on one mini mozzarella ball, a basil leaf, and a strawberry chunk. Set on a serving plate. Repeat with remaining ingredients. Lastly, drizzle a little balsamic vinegar over all the kebabs.
- Serve and enjoy!!
Did you see how easy that recipe was?! Literally, THE EASIEST. I feel like goat cheese would also be good on these kebabs instead of mozzarella. You should try both and report back. Also, Tom isn’t the biggest fan of basil so we had a few that were basil-less and they were still fan-freaking-tastic.
Be sure to come back here tomorrow because I may have a post about peanut butter pies with pretzel crust. Just maybe. 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your kebabs in action. Peace out, friends!
– a
Karly
Holy adorable. These look SO tasty and are just so darn cute! No better way to fool people into thinking I have my crap together for a cookout/party 😉
Adrienne
Hahahaha SO TRUE! And ahh thank you!!!
p.s. the expression holy adorable is fabulous 🙂