Recipes | 13 June 20173 Fruit Kebabs You Must Try this Summer Share article facebook twitter google pinterest Summer is here and its time to try out some exciting new seasonal recipes! If you’re looking for a unique sweet this season, fruit kebabs are the way to go! The possibilities are endless, so why not start with the following mouthwatering recipes excepted from Kebabs? Yummy! Nectarine and Basil Kebabs Makes 6 to 8 Kebabs Believe it or not, basil and nectarines actually work very well together. For this recipe, the basil is included in a sauce that accompanies the kebabs. We recommend serving this dish with a nice scoop of vanilla or coconut ice cream. Kebabs 6 to 8 large ripe nectarines 6 to 8 skewers Oil Basil Sauce ¾ cup (240 g) apricot preserves 2 tablespoons (28 ml) white rum 3 basil leaves, bruised 1. Place the apricot preserves, rum, and bruised basil leaves into a saucepan. Heat over medium-low heat until all ingredients have melted through. Make sure to stir and watch that it does not burn. Remove from the heat, cover, and keep warm. Right before serving, remove the basil leaves. 2. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface. 3. Wash, dry off, and cut the nectarines in half. Remove the pits and cut each half into half again. 4. Thread the slices onto the skewers. If the slices are too large and awkward to work with, either cut them into smaller pieces or use two skewers to stabilize the pieces. Lightly brush the nectarines with oil. 5. Place the kebabs onto the grill. Cook the kebabs for 1 to 2 minutes per side until grill marks form. 6. Once the nectarines are properly marked, remove the kebabs from the grill. Carefully remove the grilled nectarines from the skewers. Place into individual serving dishes with a scoop of ice cream on top and a spoonful or two of the Basil Sauce. NOTE: For a vegan option, top with whipped coconut cream. Watermelon and Simple Mint Syrup Kebabs Makes 6 to 10 Kebabs These watermelon kebabs are grilled hot and fast and then drizzled with a light mint syrup and garnished with fresh mint. They are a refreshing and delicious addition for summer cookouts. Kebabs 1 medium ripe, seedless watermelon 6 to 10 skewers 6 large mint leaves, finely chopped (for garnish) Simple Mint Syrup 1 cup (235 ml) water (lukewarm) 1 cup (200 g) granulated sugar 3 large mint leaves, bruised Pinch of salt 1. In a small saucepan, bring the water and sugar to a simmer. Make sure to stir often. After a minute or two, add the mint leaves and a pinch of salt. The syrup will set up quickly, so once it reaches the consistency of melted honey, remove from the heat. Any longer and the syrup will begin to crystallize. Remove the mint leaves, cover the pan, and keep the syrup warm. 2. Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface. 3. Cut the watermelon into 2-inch (5 cm) cubes. 4. Thread the watermelon pieces onto the skewers. Be very gentle so the watermelon doesn’t break. 5. Place the kebabs onto the grill. Cook all four sides for 30 to 35 seconds. The object is to get grill marks, not to cook the watermelon through. 6. Once the watermelon is properly marked, promptly remove the kebabs from the grill and place onto a serving platter. Drizzle with the Simple Mint Syrup and garnish with chopped mint. Serve immediately. Caribbean Pineapple Fruit Kebabs Makes 4 to 6 Kebabs This is a simple recipe for a delicious, juicy, rum and brown sugar–rubbed pineapple kebab. Serve these hot off the grill with a scoop of vanilla ice cream. It’s perfect for summer evenings and casual gatherings. Kebabs 1 large pineapple 4 to 6 skewers Baste ½ cup (115 g) packed brown sugar (we recommend dark) ¼ cup (60 ml) melted unsalted butter 1 shot of dark rum Cut the ends off of pineapple. Stand it upright and using a sharp knife, make cutting movements from the top downward, removing the outer peel and pineapple “eyes.” Cut off the stem and cut through the center vertically and cut the half into halves. Cut away the core of the pineapple by making one straight cut downward at the pointed edge. Cut the pineapple into uniform 2-inch (5 cm) cubes. Carefully thread onto the skewers. Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface. Combine the brown sugar with the melted butter and dark rum. Stir thoroughly until the brown sugar begins to dissolve. Place the pineapple kebabs on the grill and brush with the brown sugar mixture. After a minute or two, turn and brush with the mixture again. Baste two more times until the kebabs have grill marks and are well coated in basting sauce. Once the pineapple is properly marked and coated in basting sauce, remove the kebabs from the grill and serve. Buy from an Online Retailer US: UK: AU: Everyone loves grilling up kebabs, but it’s easy to fall into the mushroom, pepper, chicken/beef rut. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin. They traveled the backroads of the Barbecue Belt and studied street-food stalls where skewered, grilled foods are most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes). There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, plus vegan substitutions are included for meat recipes. Kebabs includes plenty of technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking? Not to mention a myriad of rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it’s been before — all with minimal prep time and effort. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.