Grilled Fruit Kabobs Recipes

Steps:

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Steps:

• Submerge skewers in water for 10 to 12 minutes. This will keep them from burning when grilled.
• Preheat a grill pan over medium heat.
• Thread fruit onto skewer, alternating types of fruit for a colorful presentation; fill the skewer no more than halfway. With a pastry brush, paint the fruit with a light coating of oil. Place skewers, a few at a time, in the hot grill pan. Turn occasionally until you have grill marks on all sides of the fruit. Serve with ice cream, if desired.

Steps:

• Heat a grill pan over medium-high heat.
• For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
• Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
• For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.

Steps:

• Heat grill to low, 325 degrees 350 degrees .
• Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
• Combine all ingredients for marinade in medium bowl and mix well.
• Brush marinade onto fruit and veggie kabobs.
• Line grill with Reynolds Wrap® Aluminum Foil.
• Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
• Transfer kabobs to plate to cool before serving.

Steps:

• Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.

Steps:

• Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes over medium-high heat.
• Brush the grill rack or pan lightly with vegetable oil.
• Thread 4 assorted pieces of fruit onto each skewer.
• Grill the kebabs in batches, turning once, until lightly browned and slightly softened, about 5 minutes.
• Transfer to a platter and serve with the sweet syrup on the side and/or your choice of ice cream.

Steps:

• Pit or core fruit and cut as directed.
• Coat with a little lemon juice to prevent discoloration.
• Sprinkle with sugar and a light dusting of cinnamon, if desired.
• Cover and refrigerate until ready to grill.
• Use two metal or bamboo skewers per kabob.
• Place two skewers side by side (this will make kabobs easier to turn on the grill) and thread them with fruit and 2 marshmallows.
• Start with a nectarine third, rounded side out.
• Continue with the other fruits and marshmallows, ending with a peach third, rounded side out.
• Repeat with remaining skewers.
• Place on a grill over medium-hot coals for 2-3 minutes on each side, until the fruit is heated through and the marshmallows have toasted.
• (A metal spatula may help to scrape marshmallows from grill.) Serve with vanilla ice cream, if desired.