6 Skewers You Should Be Grilling
By Cameron Curtis
Skip the hassle of serving ware at your next outdoor event by serving all of your favorite dishes like stuffed mushrooms and strawberry shortcake on a stick. You’ll get all of your favorite flavors with way less cleanup, thanks to single-serving skewers that guests can take and tote as they mingle.
Stuffed mushrooms are an all-time favorite appetizer, and these skewered bites are ready in just 30 minutes. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.
Stuffed-Mushroom Skewers
Ingredients
Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
1 cup loosely packed fresh flat-leaf parsley leaves, chopped
6 ounces spicy or sweet Italian sausage, casings removed
2/3 cup panko breadcrumbs
½ cup freshly grated Parmesan, plus 4 ounces for shaving
1 clove garlic, grated
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges
Directions
Special equipment: four 12-inch skewers
Prepare a grill for medium-high heat.
Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, ½ teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap’s size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.
From Food Network Kitchen
Antipasto Skewers
An antipasto plate can be a partygoer’s worst nightmare: It’s a bit messy, and it can look like you’re overdoing it once you’ve got all the olives, meats and veggies piled onto your tiny plate. These colorful skewers are the perfect solution for hand-held bites: They can be assembled ahead of time and grilled right before serving. Don’t skimp on the lemon — it adds something special.
Grilled Swordfish Skewers
Instead of committing to a whole piece of swordfish per person, cut 4 swordfish steaks, 8 ounces each, into 1-inch dice and serve them appetizer style. Bobby Flay serves them with a creamy coconut dipping sauce that can be made in your blender.
Manchego Quince Skewers
You won’t even miss your traditional cheese plate with Tyler Florence’s skewered pieces of Manchego. They’re paired with quince paste that’s been rolled in crushed almonds so you’ve got the perfect cheese combo all in one bite.
Pizza Skewers
Into the grilled-pizza trend but craving something portable? Take all of your essential pizza parts and skewer them. Chunks of sausage, bread and tomatoes are piled onto a skewer, then dipped into tomato sauce.
Strawberry Shortcake Skewers
A traditional strawberry shortcake would require more dishes or wasted paper plates, but not so with these versions that are eaten on a stick. The caramelized sugar from the strawberries in these skewered desserts is like a sixth ingredient, and the warm fruit almost makes its own sauce. Dip the desserts into whipped cream and enjoy!
More from Food Network:
Tips for Making the Best Kebabs
You Should Be Grilling Your Breakfast
