Impossible^TM Beef Caprese Skewers with Lemon Basil Vinaigrette

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.

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!

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.

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.

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.

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!