Say this ten times fast: TABLE contributor Kelly Kinsey came up with a quick, kid-friendly lunch of Caprese Kebabs. Ok. When you’ve stopped giggling, let’s get this lunch on the table.
The kebabs are so easy that we thought you might want some fun facts about them to share with the kids.
- Anything called “caprese” has tomato, mozzarella, and basil in it.
- Caprese is Italian for “from Capri” or “in the style of Capri.”
- Capri (in Italian, it’s pronounced CAP-ree, with the emphasis on CAP rather than ree) is a small, rocky, gorgeous island off the coast of Naples.
- No one is quite sure whether La Caprese, a simple plate of slices of fresh mozzarella, juicy summer tomatoes, and fresh basil leaves, was invented on the island of Capri or in the Southern Italian region of Calabria.
- The dish became widespread internationally in the 1950s. Some people give credit to King Farouk of Egypt for bringing it abroad. He vacationed on Capri and became a little addicted to the tomato-cheese-basil combo.
- Capri was settled by Greeks as early as 8 BC. Original settlers came from the ancient Greek city of Cumae.
- Roman Emperor Tiberius was fond of Capri, and made many a swimming trip to the island’s still-famous Blue Grotto.
Caprese Kebabs Recipe
INGREDIENTS
Cherry tomatoes
Baby mozzarella balls (bocconcini or ciliegine)
Basil leaves
Ham Slices
Toothpicks
Ranch or Italian dressing for dipping sauce
INSTRUCTIONS
- Alternate ingredients on toothpicks or kebab sticks. Use the dressings in small bowls for dipping!
- Add a few chopped veggies on the side to add some healthy fiber and nutrients for the kiddies.
Don’t miss a single delicious thing: Subscribe to TABLE Magazine!