Colorful Kabobs Recipes

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COLORFUL FRUIT KABOBS



Colorful Fruit Kabobs image

This is basically fruit salad - on a stick! It's a great, healthy side for kids or elderly people who have trouble handling plates. It does take a bit of time to assemble, but the results look stunning at a baby shower, birthday party, or cookout! The goal is to make the skewer colors red, orange, yellow, green, blue. You can, however, substitute any fruit you'd like. You can also reverse the order in which you put the fruit on the skewer, and dip the bottom of the strawberry in chocolate. Have fun!

Provided by Greeny4444

Categories     Fruit

Time 30m

Yield 50 skewers, 50 serving(s)

Number Of Ingredients 6

50 strawberries, hulled
50 pieces cantaloupe or 50 pieces mandarin oranges
50 pieces pineapple, canned
50 pieces kiwi fruits or 50 pieces honeydew melon
100 blueberries
50 bamboo or other disposable skewers (such as plastic)

Steps:

  • If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
  • Cut the fruit that is not already small into 1-inch, or bite-size, chunks.
  • First, skewer the strawberry.
  • Then, skewer the cantelope or orange.
  • Then, skewer the pineapple.
  • Then, skewer the kiwifruit or honewdew melon.
  • Then, finish the skewer with 2 blueberries on the pointed end. Make sure to push them up fairly high, so they don't slip off.

Nutrition Facts : Calories 38.6, Fat 0.2, Sodium 1, Carbohydrate 9.9, Fiber 1.4, Sugar 7.2, Protein 0.5

COLORFUL MARINATED OLIVE KABOBS



Colorful Marinated Olive Kabobs image

Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h20m

Yield 36

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup chopped fresh dill weed
2 thin slices orange, quartered
2 thin slices lemon, quartered
2 cloves garlic, quartered
1 cup pitted assorted olives (kalamata, niçoise, green)
2 yellow or orange bell peppers, cut into 1-inch squares
18 cherry tomatoes, halved
Cocktail picks, fresh rosemary twigs or toothpicks

Steps:

  • In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, occasionally turning container or bag to coat with marinade.
  • To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each cocktail pick. Insert each into tomato half for base.

Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 35 mg, Sugar 0 g, TransFat 0 g

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