Grilled Fruit Skewers | Grilled Summer Fruit Kabobs Recipe | How To Make Grilled Fruit Skewers
Kabobs are one of the most popular grilling items, especially chicken kabobs or shrimp skewers. But have you ever tried fruit kabobs? They are life-changing! Trust me, if you’ve never tried them…you must make them now! This grilled version is a favorite, as well as my easy rainbow fruit kabobs.
When you grill fruit, the natural sugars in the fruit caramelize over the heat and bring out the sweet flavor of the fruit! I find that in the summer, the most popular dessert tends to be fresh fruits. So when I’m invited to a barbecue, I love taking skewered fruit on a wooden stick. When everyone is done with grilling the main meal, I slap some skewers on the grill for the sweet taste of grilled fruit to cap off the meal.
Most people are skeptical. Why would you grill fruit?! It sounds weird, right? But once you try it, you’ll realize it’s actually a sweet and healthy dessert that actually tastes great! And the great part is that it only takes a couple minutes on the grill and you’re donezo! Serve it with some yogurt or a scoop of ice cream, and all that skepticism from your grilling audience will vanish. I promise.
Barbecuing gets a bad rap sometimes as being the domain of fatty meats and high-calorie sauces, but the truth of the matter is that smoking and grilling don't add fat to a dish, only flavor. With the right ingredients the outdoor cooker can be the focus of cooking for a healthy diet.
These grilled fruit skewers, with their spicy flair, make eating fruit exciting. It's a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal.
Fresh and delicious grilled fruit kabobs topped with a cinnamon honey glaze. The perfect healthy side dish or appetizer for any meal that will be a hit with the entire family!
If you’re looking for an easy side dish to serve at your next BBQ or simply a yummy summer snack, I’ve got you covered with these grilled fruit kabobs. The best thing about them is that you can use whatever fruit you have on hand. Pineapple, watermelon, and peaches tend to hold their shape the best, but any fruit would taste delicious. The cinnamon honey glaze is what really takes the grilled fruit over the top! It adds the perfect amount of sweetness.
#Grilled #Fruit #Skewers
Sausage and Peppers Kabobs with Garlic Aioli | Let's Celebrate TV
Sausage and peppers, that classic Italian-American dish. Sometimes it's a sandwich, sometimes it's in red sauce with pasta. Delicious but, it's been done to death. My Sausage & Peppers Kabobs are grilled for a new fresh flavor. Skip the marinara, and try an easy garlic aioli. Served with a fresh salad and maybe some warm, crusty bread, and you have the 2020 version of an old classic comfort dish.
=== ???????????? Recipe ===
1 1/2 pounds Sweet Italian Sausage, cut into bite size pieces
1 1/2 pounds Hot Italian Sausage, cut into bite sized pieces
4 Bell peppers (various colors) cut into 1 inch size pieces
12 bamboo skewers
Olive oil
Brush
Salt & Pepper
Soak the skewers in water for at least 30 minutes.
Pre-heat grill or grill pan. If making in the oven, pre-heat the oven to 350 degrees.
Skewer each ingredient starting with a piece of pepper, and alternating between pepper and sausage. Pepper, hot sausage, pepper, sweet sausage, pepper. Repeat until you have 2 pieces of each kind of sausage with pepper in between on each skewer.
Brush lightly with olive oil on all sides, season with salt and pepper.
Grill for 15-20 minutes, turning regularly. (If being done in the oven, roast at 350 degrees.) Grill until an internal temperature of 160 degrees.
Serve with a garlic aioli (recipe follows)
Garlic Aioli:
3/4 cup mayonnaise
3 cloves of garlic finely minced or grated on a micro plane
2 1/2 teaspoons lemon juice
Salt & pepper
Combine all ingredients in a bowl, mix well to combine. Chill for at least 30 minutes before serving.
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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
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=== ???? CHAPTERS ===
00:00 - Introduction to Sausage and Peppers Kabobs
00:37 - Welcome to Let's Celebrate TV
01:15 - Ingredients and building the Kabobs
06:45 - Grilling the Kabobs
07:09 - Garlic Aioli, Tasting and Recipe Recap
09:31 - Credits and Video Recommendations
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Skewers 4 Ways
Servings: 8-10
INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
7. Serve!
Roasted Veggie Skewers
Servings: 8-10
INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
4. Repeat with the remaining skewers and vegetables.
5. Brush each skewer liberally with the oil mixture.
6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
7. Serve!
Teriyaki Chicken Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
8. Serve!
BBQ Chicken Bacon Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes
1 cup bbq sauce
1 teaspoon salt
1 teaspoon pepper
4-5 bacon strips
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat with the remaining chicken, bacon, and skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
7. Serve!
Music provided by Warner Chappell Inc. Used with permission