A playful take on dessert by piecing cubed fruit onto sticks and grilling on the BBQ. Towards the end of grilling brush with honey to caramelize. Serve on a large wooden board with a coconut and lime dip providing the perfect sweet and zesty dip.
My grilled fruit kebabs with honey glaze coconut lime yogurt dip
- 1 small Pineapple peeled, cored and cut into 2cm cubes
- 1 mango de-stoned and cut into 2cm cubes
- 2 peaches de-stoned and cut into 2cm cubes
- 1/4 watermelon peeled, cored and cut into 2cm cubes
- honey for glazing
For the Yogurt dip:
- desiccated coconut
- juice and zest of one lime
- 500ml yogurt
Peel, prep and cut all the fruit into roughly 2cm cubes. Thread the fruit onto to wooden skewers alternating pieces in any order until full but leaving enough space for a ‘handle’ at the bottom.
Grill on the BBQ for 5-6 minutes turning frequently until the fruit starts to caramelize. With a pastry brush, brush the kebabs all over with honey and cook for a further 2 minutes. Rest on serving board.
In a bowl mix the coconut, lime juice, zest and yogurt together, then transfer to a small serving bowl. Serve next to the fruit kebabs on a board or large plate.