LONG SKEWERS RECIPES

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KEBAB RECIPES | BBC GOOD FOOD



Kebab recipes | BBC Good Food image

Sharpen your threading skills to make inventive skewers for meat eaters, fish lovers and vegetarians alike.

Provided by Good Food team

Number Of Ingredients 1

ROSEMARY CAPRESE SKEWERS - THE PIONEER WOMAN – RECIPES ...



Rosemary Caprese Skewers - The Pioneer Woman – Recipes ... image

A few years ago, my sister-in-law Missy made some adorable skewered appetizers for a baby shower we hosted together.

Provided by Ree Drummond

Categories     appetizers    main dish

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

1 c. Balsamic Vinegar
1 jar (15 Ounces) Plum Preserves
2 tbsp. Brown Sugar
Mozzarella Balls
1/2 c. Extra Virgin Olive Oil
1 tsp. Red Pepper Flakes
Salt And Pepper, to taste
Rosemary Twigs
Grape Tomatoes

Steps:

  • In a blender, puree the balsamic vinegar, plum preserves, and brown sugar until smooth. Pour into small to medium saucepan and bring to a boil over medium high heat. Turn the heat to simmer and cook until the the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. When it is cool, put it into a squeeze bottle and refrigerate for 1 1/2 to 2 hours (or longer if needed).Marinate mozzarella in the olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve. Squeeze on the plum reduction before serving.

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  • In a blender, puree the balsamic vinegar, plum preserves, and brown sugar until smooth. Pour into small to medium saucepan and bring to a boil over medium high heat. Turn the heat to simmer and cook until the the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. When it is cool, put it into a squeeze bottle and refrigerate for 1 1/2 to 2 hours (or longer if needed).Marinate mozzarella in the olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve. Squeeze on the plum reduction before serving.
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