Grilled Strawberry Kebabs with Mascarpone Mousse

**This recipe was featured as part of the 2025 Fired Up Grilling Class**

INGREDIENTS

  • 24 ripe medium strawberries, hulled (about 1 1/2 pounds)
  • 1 tablespoon vegetable oil
  • 4 tablespoons pure maple syrup
  • 1/4 cup loosely packed mint leaves, torn
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons lemon juice
  • 8 oz mascarpone, softened
  • 8 oz cream cheese, softened
  • 3 tbsp lemon curd
  • 1 ½ tbsp lemon juice (fresh is best)
  • 4 oz heavy cream
  • 1-2 tbsp powdered sugar
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  • 1/2 cup balsamic vinegar
  • 1/2 granulated white sugar

DIRECTIONS

Strawberries

  1. Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
  2. While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn).
  3. In a cup, combine the oil and 2 tablespoons of the maple syrup.
  4. Brush the syrup mixture over the strawberries.
  5. In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
  6. Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side.

Mascarpone Mousse

  1. Beat together mascarpone and cream cheese until smooth.
  2. Add lemon curd and lemon juice and beat again.In another bowl beat heavy cream until foamy, about 1 minute.
  3. Add powdered sugar and beat on high until cream has stiff peaks.
  4. Fold whipped cream into cheese mixture and refrigerate until needed.

Balsamic Glaze

  1. Heat balsamic vinegar and granulated sugar low head until thickened, about 10 minutes.

Serving

  1. Serve the strawberries over the mousse drizzled with the lemon-mint sauce and balsamic glaze