Best 3 Grilled Strawberry Kebabs With Lemon Mint Sauce Recipes

STRAWBERRY KEBABS

Steps:

• Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray.
• Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies.
• Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
• To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE

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.

GRILLED BANANA AND STRAWBERRY KEBABS

Steps:

• Soak 4 bamboo skewers in water for 30 minutes.
• Preheat grill on medium high.
• Mix sugar and cinnamon well.
• Wash and trim strawberries, slice bananas into 1 1/2 inch pieces, then thread alternately onto skewers.
• Brush with melted butter, sprinkle with cinnamon sugar and grill for a minute on each side, leaving the grill lid up.