Grilled Mozzarella And Sun Dried Tomato Skewers Recipes

GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH

Steps:

• For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
• For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

GRILLED MOZZARELLA AND TOMATO SKEWERS

Steps:

• Cut mozzarella in half, then into eight 3/4" slices.
• Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
• Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
• Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
• Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
• Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.

SUNDRIED TOMATO KEBABS

Steps:

• Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.

GRILLED MOZZARELLA & SUN-DRIED TOMATO SKEWERS

Steps:

• On each skewer, alternately thread sun-dried tomatoes, mozzarella and basil leaves. Brush the cheese with some of the sun-dried tomato packing oil, then grill or broil the skewers until the cheese just begins to melt, turning once. Serve immediately.

GRILLED MOZZARELLA AND SUN-DRIED TOMATO SKEWERS

Steps:

• On each skewer, alternately thread sun-dried tomatoes, mozzarella, and basil leaves. Brush the cheese with some of the sundried tomato packing oil, then grill or broil the skewers until the cheese just begins to melt, turning once. Serve immediately.

MOZZARELLA "S'MORES"

Steps:

• 1. Place the tomatoes in an attractive serving bowl.
• 2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
• 3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
• 4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.