Simple, quick and delicious Caprese Kabobs take minutes to throw together and are perfect for any party or get together.
Caprese kabobs are a delicious appetizer made with just a few simple ingredients. Simple appetizers like Veggie Cup Appetizers, Bacon Wrapped Brown Sugar Smokies, Spinach Cheese Puffs, and these caprese kabobs make hosting a shower or party a breeze!
Flavors of Caprese
I can’t remember the first time I had Caprese Salad, but I feel like it was in the last few years.
Not sure why it took me so long to try the delicious combo of fresh mozzarella, basil and tomatoes, but it’s definitely a FAVORITE!!
Because of this new obsession, I wanted to try an appetizer version of the salad and decided to try these Caprese Kabobs. They were so simple and quick, and make for a great appetizer.
Best part? It literally took me not even ten minutes to whip up tons of these bite-size goodies. The worst part? Consuming a ton of them just as fast!! They’re so tasty and addicting.
If you’re looking for a simple and quick appetizer for your next get together, baby or bridal shower, I recommend these little guys. That delicious combo all topped with the reduction of Balsamic Vinegar make them a delicious recipe I know you’ll enjoy. 😀
Easy Bite-size Kabobs
PREP. Cut grape tomatoes in half.
LAYER. Add a mozzarella ball, basil leaf, and then a tomato half to a toothpick. Repeat with each kabob.
GARNISH. Drizzle with balsamic vinegar reduction, and serve cold.
Tips, Variations + Storing Info
If you prefer making your Reduction of Balsamic vinegar at home you can easily make it at home with just one ingredient.
SIMMER. Add one cup of Balsamic vinegar to a sauce pan on medium heat and bring it to a boil. Then reduce the heat to low and let it simmer for about 10 minutes. It will start to thicken and reduce in size by about ½.
COOL. Remove it from the heat to let it cool before serving. If it is too thick or it starts to harden then add a little water to it and reheat it to thin it out. To store it, put it in a sealed container in the fridge. It will last in the fridge for several weeks.
Optional: If you would like it sweeter then add 1-2 tablespoon of honey or brown sugar before it is cooked.
Tips + Variations:
- If you’re worried about the tomatoes bouncing around as you’re trying to cut them you can put them on a cutting board and place a plate or another cutting board on top of them. Run a sharp knife in between the 2 surfaces horizontally.
- If you don’t like basil you can easily replace it with spinach and it will still taste great.
- Pat mozzarella balls dry before putting them on the skewers
To make these kabobs ahead of time, thread the kabobs normally and cover them with plastic wrap or in an airtight container and store them in the fridge. Don’t add the Balsamic vinegar reduction until right before serving. I suggest not making these more than 1 day in advance.
With these Caprese Kabobs leftovers are very rare but if you have some, STORE in the fridge for 2-3 days. Just cover them with plastic wrap or place them in an airtight container and if possible, store them without the Balsamic vinegar reduction on top.
For more recipes that use a Balsamic vinegar, check out:
- Balsamic Brussel Sprouts
- Caprese Pesto Pasta Salad
- Quick Caprese Salad
- Flatbread Pizzas
- Caprese Stuffed Avocados
- Bruschetta Caprese
Caprese Kabobs Recipe
- 10 oz container of grape tomatoes (about 15-20 tomatoes)
- 8 oz fresh mozzarella balls
- fresh basil
- Reduction of Balsamic Vinegar usually found in the dressing isle at the store
- Cut grape tomatoes in half.
- Add a mozzarella ball, basil leaf, and then a tomato half to a toothpick. Repeat with each kabob.
- Drizzle with balsamic vinegar reduction, and serve cold.