Best 11 Cheese Plate Kebabs Recipes

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.

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.

PHILLY CHEESESTEAK KEBABS

Steps:

• Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
• Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
• Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.

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.

GRILLED HALLOUMI KEBABS

Steps:

• Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
• Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
• Preheat an outdoor grill to medium-high heat.
• Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
• Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
• Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

HALLOUMI CHEESE KEBABS

Steps:

• Cut the halloumi into thick slices (about 1/4 inch).
• Mix together the olive oil, lemon juice, garlic, oregano and pepper.
• Leave the Halloumi in the mixture for half an hour.
• Place the Halloumi on a red hot griddle pan and cook until nicely coloured, turn it over and repeat (depending on heat of pan will only take a few minutes each side so don't leave it).
• Warm the pitta breads under the grill (in the oven, in a toaster) following manufacturers instructions.
• Slice the top edge of the pitta off (much easier than trying to slice down into it)
• put in a little salad, some slices of cucumber, tomato and red peppers.
• Add the cheese and some more salad building up until its nice and full.
• Serve with the dressing on one side or you could add it as you are building it up.

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.

CHEESE AND FRUIT KABOBS

Steps:

• Alternate cubes of cheese and pieces of fruit on individual skewers. Arrange skewers on large platter along with an assortment of cut vegetables and crackers.
• A container of Port Wine cold pack cheese goes well with the assortment of vegetables and crackers.
• Small containers of smoked almonds and/or dried cranberries round off an appetizer try nicely.

STEAK SANDWICH KABOBS RECIPE BY TASTY

Steps:

• Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
• Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3-5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
• Make the kabobs: Preheat the grill to 350°F (180°C).
• In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
• Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2-3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
• Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
• Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
• Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
• Enjoy!

FRUIT KABOBS WITH CREAM CHEESE DIP

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar, sour cream and extract until smooth. Refrigerate until serving. On 6 wooden skewers, alternately thread strawberries, grapes and pineapple. Serve with dip.

CAPRESE SALAD KABOBS

Steps:

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.