This is the Grilled Fruit Kebabs with Tangy Lemon Yogurt Sauce recipe.
- Prep: 20 min
- Cooking: 8 min
- Refrigeration: 1 h
- 12 chunks each: peeled papaya, banana, mango, pineapple and kiwifruit
- 12 strawberries
- 1/4 cup (60 mL) melted butter
- 1/4 cup (60 mL) honey
- Tangy Lemon Yogurt Sauce
- 1 Container (450 g / 1 lb) vanilla yogurt
- 1/3 cup (80 mL) honey
- 1 1/2 tsp (7 mL) grated lemon zest
- 2 tbsp (30 mL) lemon juice
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Thread fruit chunks and strawberries onto 12 skewers. (If wooden skewers are used, soak in cold water for 30 minutes).
Combine butter and honey. Brush honey butter over kebabs. Barbecue 3 to 4 minutes per side or until hot and glazed, brushing occasionally with honey butter. Serve immediately with Tangy Lemon Yogurt Sauce.
Tangy Lemon Yogurt Sauce:
Combine yogurt, honey, grated lemon rind and lemon juice. Chill 1 hour to blend flavors.
Makes 2 1/2 cups (625 mL).
Presentation suggestion: Thinly slice a lemon; fold each slice twice and slide onto skewers.
Nutritional informationPer serving
|Calcium:||15 % / 151 mg|