Burger Kabobs Food

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.

IMPOSSIBLE™ KOFTA & VEGGIE KEBABS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the Impossible™ Burger, salt, black pepper, cumin, paprika, chili powder, mint, oregano, and onion.
• Cut the yellow and red peppers into ¾-inch pieces and the zucchini in half lengthwise, then into ¾-inch-thick moons.
• Assemble the skewers: Thread 3 pieces of bell pepper and zucchini onto a skewer, leaving about 1½ inches of space at the base. Mold 2 tablespoons of the Impossible™ Burger mixture around the skewer about 1½ inches above the vegetables. Add 3 more pieces of vegetable, another portion of beef, and 3 more vegetables. Repeat to build the remaining kebabs (8 total). Place the kebabs on a plate and refrigerate for 1 hour.
• Make the garlic sauce: In a food processor, combine the garlic, lemon juice, and salt. Pulse 5 times, until the garlic is minced. Add the yogurt and mayonnaise, and process until smooth. Refrigerate until ready to use.
• Preheat the grill to 350°F (180°C).
• Drizzle 3 tablespoons of olive oil all over the kebabs. Season the vegetables with salt.
• Place the kebabs on the grill and cook for 5 minutes on each side, or until the "meat" is cooked through and the vegetables are tender. Remove from the grill.
• Meanwhile, brush the remaining 2 tablespoons of olive oil over the pita bread. Grill for 45-60 seconds per side, or until lightly toasted. Remove from the grill and let cool slightly, then cut into triangles.
• To serve, divide the arugula, parsley, mint, tomatoes, cucumber, and pickled red onions among 4 plates. Drizzle with the lemon juice. Place 2 kebabs on each plate and serve immediately with the garlic sauce and grilled pita bread alongside.
• Enjoy!

BURGER KABOBS

Steps:

• Cook barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is completely melted and mixture is well blended, stirring frequently.
• Add meatballs; cook 10 min. or until heated through, stirring occasionally.
• Thread 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each mango chunk and red pepper piece.