Best Ever Caprese Kabobs with Balsamic Glaze!! So easy to make and delicious! These kabobs are a super fun way to serve a traditional caprese salad to your family or guests! Keep them fresh, or throw them on the grill just for a second. Either way, they are delicious!
Happy Sunday everyone! I hope you are outside enjoying this glorious day with your family, friends and loved ones. And if you’re out and about, you need to run to the grocery store to pick up the ingredients for these caprese kabobs!
These are super quick and a fun, new way to eat a salad! You can eat these right off the stick or simply remove everything onto your plate and voila! An instant caprese salad! A caprese salad is one of my favorites because of it’s simplicity and fresh ingredients. For this one, I added crunchy cucumbers because my kids love them and I toasted the bread on some of the kabobs and left some with regular, cubed, soft French baguette bread, for my girls.
And while you are enjoying your day off on Monday, grilling or simply just kicking back with your family, let’s take some time to remember all of the courageous people who lost their lives while serving our country and the United States Armed Forces.
Enjoy today!
- fresh mozzarella, cubed
- beefsteak tomatoes, cubed
- fresh basil leaves
- French bread baguette, cubed and toasted (if desired)
- cucumbers or zucchini*, skin on, cut into medium-sized pieces
- extra virgin olive oil
- balsamic glaze (homemade or store bought)
- special equipment needed: wooden skewer sticks
- Place all of your ingredients onto a skewer stick, one at a time, in this order: fresh mozzarella, tomato, basil leaf, bread cube and cucumber. And repeat again: mozzarella, tomato, basil leaf and bread cube.
- You can serve the kabobs fresh or throw onto the grill.
- Turn on and heat up your outdoor grill to medium heat. Place the kabobs on the heated grill for just a minute or two if a warmer salad is desired. You are basically just wanting to get the grill marks and heat these kabobs for just a little, as you don't want the mozzarella and basil to heat and melt too much.
- Remove from the grill and drizzle with extra virgin olive oil and balsamic glaze and enjoy!
- 1 cup balsamic vinegar
- 3 tablespoons maple syrup
- Using a small saucepan over medium heat, bring the balsamic vinegar and maple syrup to a boil. Reduce the heat to a low simmer and cook until thickened, for about 10-12 minutes. The glaze should be reduced down to a ½ cup. Set aside to cool.
If you’re not a fan of balsamic glaze, click here for my go-to balsamic salad dressing.
Well, if this isn’t just the perfect outdoor BBQ option! And I love that it’s meatless–perfect for us vegetarian folks. Thank you for sharing this!
Sure thing, Ala! And remember if you do put these on the grill, watch them closely and don’t keep them on there for too long. I didn’t grill mine as these work perfectly fresh. Have a great Sunday!
Mmm, I love caprese salad, so I imagine it would taste even better in kabob form! Will have to try this someday.
kabob form is the best! Thank you!
I could live off these beautiful caprese skewers! And adding a bit of maple syrup to your balsamic reduction sounds terrific!!!
Thanks so much, Liz!! yes you’ve got to try the balsamic glaze!!
Gorgeous, elegant, and so simple! Love the addition of cucumber and bread- reminds me of a panzanella almost. Pinned 😉
Thank you, Allie!! yeah you’re right! The toasted bread kinda makes this a panzanella huh? 🙂 I feel like my summer dishes always involve tomatoes, cheese, basil and bread! I could live off of this!
These look right up my alley! I am a sucker for fresh tomatoes… and cheese. Of any kind, really. I love that these look fancy but are easy to assemble & fun to eat!
Thank you, Dianna! yes, so easy!! I hope give these a try!
This is a fantastic idea, and makes quite a festive presentation. I was looking for ideas for my Father’s Day barbecue, and this is the inspiration I was looking for!
Thanks so much, Sheryl!! Hope this is a great addition to your Father’s Day BBQ! enjoy!
Hey Alice, I hope you had a fabulous long weekend with Paul and the girls! These caprese kabobs are brilliant – they look so fresh and delicious. Skewering hunks of bread was a brilliant move! That balsamic glaze sounds fantastic. I need to make these at my next bbq!
Thanks Nancy!!! Hope you and Tony also had a great weekend! I’m using this balsamic glaze on everything!
Such a gorgeous recipe Alice, I never would’ve thought of sticking all of the Caprese ingredients onto a kebab stick! Such a quick and easy way to enjoy the deliciousness at parties or other events. We have our rememberance day for the Australian Armed Forces in April each year but I’ve been remembering your soldiers and their dedication, honour and sacrifice as I’ve read Memorial Day posts this month. It’s a privilege to be Allies! Hope that you enjoyed the time with the family xxx
Awh thanks so much Laura!! yes we had a great day off of relaxation and eating and just good time with the kids!
There’s a really delicious thing happening in my foodie feed. slowly as we begin to shift to winter warmers, baking weather and such, there’s a delicious influx of salads, sorbets and more happening in the north! I love it, because it shows me just how big, wide and wonderful this world is and I get to pin all my summer recipes ahead of time!
Enjoy!
I’m with Alice, its getting cold here in Australia, its so refreshing to see the fresh & vibrant foods ya’ll are enjoying on the other side of the globe. These look delish, defo adding to the list to be cooked as soon as it warms up and I can get the BBQ crackin, orrrrr, maybe Ill hike the heating up and get on enjoying these now. 🙂
I type of maple syrup did you use or is any maple syrup ok? Thanks
Hi Monica! use a good quality maple syrup, like Grade A OR Grade B. Grade B should work just fine. Grade A is considered the premiere type that’s meant for eating, while Grade B is so dark that it’s generally only used for cooking or baking. And, of course, make sure your maple syrup is “maple” syrup. The good, pure stuff comes from maple trees . . not the “breakfast syrups” or “pancake syrups” like Aunt Jemima. Hope this helps!
What type of maple syrup did you use or is any maple syrup ok? Thanks
Hi Monica! use a good quality maple syrup, like Grade A OR Grade B. Grade B should work just fine. Grade A is considered the premiere type that’s meant for eating, while Grade B is so dark that it’s generally only used for cooking or baking. And, of course, make sure your maple syrup is “maple” syrup. The good, pure stuff comes from maple trees . . not the “breakfast syrups” or “pancake syrups” like Aunt Jemima. Hope this helps!