Bourbon Minted Fruit Kabobs Recipes

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature., Thread fruit onto eight metal or soaked wooden skewers. Brush with half of glaze. Lightly oil grill rack., Grill, covered, over medium heat until lightly browned, 5-7 minutes, turning occasionally and basting frequently with remaining glaze. Just before serving, sprinkle with mint. Serve warm.

Steps:

• Preheat a grill pan over medium-high heat.
• On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
• Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

Steps:

• In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill.
• While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint.

Steps:

• Add the lamb to a large gallon-size resealable plastic bag.
• Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
• Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
• Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
• Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
• Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
• Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.

Steps:

• Skewers
• In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill.
• While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint.

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

Steps:

• Assemble fruit on sticks.
• Place in large glass pan. Pour the marinade over and let sit overnight.

Steps:

• Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.