Design Your Own Kabobs With Fruit Sauces Recipes

RAINBOW FRUIT KABOBS

Steps:

• Thread fruit onto wooden skewers.
• Combine fruit dip ingredients and stir well.
• Place skewers on a serving platter with dip.

FRUIT KABOBS WITH DIP

Steps:

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

DESIGN-YOUR-OWN KABOBS WITH FRUIT SAUCES

Steps:

• In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining sauce ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
• In 2-quart saucepan, mix apricot nectar, apricots and shallots. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients except parsley; heat through. Stir in parsley.
• Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo skewers, leaving space between each piece.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in center and shrimp are pink and firm. Serve kabobs with warm or cold sauce and salsa.

BUILD-YOUR-OWN SHISH KABOBS

Steps:

• If using bamboo skewers, soak them in water for 1 hour to retard charring.
• Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Cut vegetables into bite-size pieces.
• Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
• Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
• Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

CAKE AND FRUIT KABOBS

Steps:

• In a small bowl, combine apples and banana; add lemon juice and toss gently. Thread fruit and cake alternately onto eight wooden skewers., For sauce, in a microwave-safe bowl, combine semisweet chips and milk on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange juice. Serve with kabobs.

RAINBOW FRUIT KABOBS WITH FLUFFY MARSHMALLOW DIP RECIPE

Steps:

• Slide a piece of strawberry, cantaloupe, pineapple, a green grape, two blueberries and a red grape onto each skewer; set aside.
• In a mixing bowl, beat together whipped cream cheese and marshmallow creme until smooth. Refrigerate until serving.