Mini Fruit Kebabs With Blueberry Yogurt Dip Recipes

Steps:

• Thread fruit alternately onto skewers. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with kabobs.

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:

• Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.
• Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.