Party Cheese Kabobs Recipes

CHEESE AND FRUIT KABOBS

Steps:

• Arrange 1 each cheese cube, grape, strawberry and kiwi chunk on each of 16 small straws or wooden skewers.
• Serve as dippers with the pudding and yogurt.

CHEESE PLATE KEBABS

Steps:

• First, choose your cheese. I suggest choosing between 2-4 kinds of cheese depending on how much variety you want on your skewer. Be sure you're also choosing cheeses that will hold up to being cut and skewered. My favorites for this are: your favorite cheddar, a simple brie that isn't too runny at room temp, a goat gouda, and a blue like fourme d'ambert. Cube all your cheese.
• When getting ready to cube hard cheese (like cheddar or gouda), be sure to let it come to room temperature so it doesn't shatter when you try to slice it. Softer cheeses are ok to cut cold.
• Get out your skewers, I like to use mid-sized or traditional kababs cut in half.
• Now, layer your skewers with your cheese plate cubes. The pattern I use is: cheese, olive, bread, different cheese, salami,bread, cheese, olive prociutto, bread, apricot. This is to keep the cheeses from touching so you can enjoy them individually while always giving the eater a piece of bread next to a piece of cheese.
• Feel free to have fun layering! Try this method with your favorite cheese plate staples for a fun picnic dish that will quickly become everyone's favorite.

FRUIT AND CHEESE KABOBS

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

GRILLED CHEESEBURGER KEBABS

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill.
• Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed.
• Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares.
• Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper.
• Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato.
• Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard.

PARTY CHEESE KABOBS

Steps:

• Cut cheese into 12 cubes, then cut peppers into 12 (1-inch) pieces.
• Fold salami slices in half twice, then thread onto 12 skewers with cheese and peppers.

COLD CHICKEN-CHEESE KABOBS

Steps:

• Combine the salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl; add vinegar. Cover and refrigerate for 3-4 hours.
• In a large skillet, cook chicken in oil until no longer pink. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.

FRUIT 'N' CHEESE KABOBS

Steps:

• Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers. Serve immediately.

EASY HEDGEHOG CANAPé SKEWERS

Steps:

• To make a hedgehog to push the skewers into, use a grapefruit with the base trimmed flat, or use a cucumber to make a longer holder.
• For mozzarella & tomato skewers, tip the mozzarella into a bowl, mix the pesto with the olive oil and pour it over the cheese. Wrap a basil leaf around each mozzarella pearl and thread onto the skewers alternating with the tomatoes.
• For the cheese & pineapple skewers, sandwich a piece of pineapple between a piece of cheddar and a piece of red leicester on a skewer. If you want to be very neat, trim the pineapple to match the cheese (eat the offcuts).
• To make prawn skewers, put the prawns in a bowl and squeeze over the lemon, and season with pepper, but not salt. Tip the cucumber into a bowl, add the sesame oil and seeds and toss together. Fold a cucumber ribbon and push it onto a skewer, followed by a prawn and another cucumber ribbon.
• Push all the skewers into your hedgehog or arrange them on a platter, keeping each type separate.