A platter of Impossible Beef Caprese Skewers drizzled with lemon basil vinaigrette with fresh burrata cheese.

An Easy Meal

Impossible™ Italian Beef Caprese Skewers with Lemon Basil Vinaigrette

4 Servings

20 Ingredients

By Impossible™ Foods Chef

Michael Melton

40’ Total time=10’ Cooking + 30’ Preparation

We love the flavors of a classic caprese salad here at Impossible Foods, and wanted to cook up a fresh and tasty grilling recipe that utilized those perfect summer ingredients. This Impossible™ Beef Caprese Skewers recipe served with burrata cheese and a lemon basil vinaigrette is the perfect addition to any summer BBQ menu, with bold, crowd-pleasing flavors, and easy preparation.

Keep it simple by making the skewers and vinaigrette in advance, so all you'll need to do is fire up the grill, kiss these tasty meatballs and tomatoes with some fire, and then serve alongside some decadent burrata and bright lemon basil dressing. Not into burrata? Sub for a plant-based cashew ricotta if you want to keep it super soft, or go classic with a plant-based mozzarella. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

20 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
2 Cloves Of Garlic, Minced
1 tsp Crushed Red Pepper Flakes
1 tsp Finely Chopped Fresh Thyme, Divided
1 tsp Finely Chopped Fresh Oregano, Divided
1 tsp Finely Chopped Fresh Basil, Plus Additional For Garnish, Divided
1 tsp Kosher Salt, Plus Additional To Taste
1/2 tsp Fresh Black Pepper, Plus Additional To Taste
2 Pints Cherry Tomatoes
Vinaigrette
16 oz Burrata (2 Large Balls)

Vinaigrette

2 cloves minced garlic
1 tsp Finely Chopped Fresh Thyme
1 tsp Finely Chopped Fresh Oregano
1 tsp Finely Chopped Fresh Basil
1 tsp Dijon Mustard
1 tbsp Agave
Juice Of 2 Lemons
1/4 Cup Extra Virgin Olive Oil, Plus Additional As Needed
Salt and Pepper to Taste

How to prepare

Step 1: Season the Impossible Beef

In a bowl, combine the Impossible Beef, 2 cloves of minced garlic, red pepper flakes, 1 teaspoon each of thyme, oregano, and basil, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until incorporated. Form 16 equally portioned meatballs, and pack tightly. Keep cold until building your skewers for easier handling.

Step 2: Assemble the Skewers

To assemble, alternate Impossible Beef mixture and cherry tomatoes (1 meatball, 2 tomatoes, 1 meatball, 2 tomatoes) on a 6 inch skewer for a total of 8 skewers. Once assembled, store back in the fridge for at least 2 hours, or prepare skewers the night before and chill overnight. It's best to sear them on the grill when they’re very cold!

Step 3: Make the Vinaigrette

Whisk together the remaining 2 cloves minced garlic and 1 tsp each of the fresh herbs, dijon, agave, lemon juice and, and 1/4 cup extra virgin olive oil. Season to taste with salt and pepper.

Step 4: Prepare the Cheese

Cut burrata open and spread loosely over the bottom of a platter. For a fully plant-based version of this recipe, omit the cheese, or substitute with a soft, plant-based cheese of your choice.

Step 5: Grill the Impossible Beef

Set your grill to 375-400°F or medium-high heat, and allow to preheat. Straight from the refrigerator, drizzle some oil over the skewers, and place skewers down on the grill. Cook for about 2.5-3 minutes per side, flipping once during grilling, for a total cooking time of 5-6 mins total. The Impossible Beef will be medium inside.

Step 6: Serve and Enjoy

Move the warm skewers to the serving platter prepared with burrata, and pour the vinaigrette over the skewers. Garnish with freshly torn basil. Enjoy!