Grilled Fruit Kabobs with Acai Icelandic Yogurt Dip
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Another soon-to-be Summer classic that is bursting with flavor.
Equipment
- Large Mixing Bowl
- small bowls for dipping
- gas or charcoal grill
Ingredients
- 4 oz watermelon about 8 cubed
- 4 oz honeydew melon about 8 cubed
- 4 oz cantaloupe about 8 cubed
- 4 oz strawberries about 8 large
- 2 tbsp orange blossom honey
- 3 tbsp fresh mint leaves chopped
- 8 lemon grass sticks (or bamboo skewers)
Yogurt Dip
- 6 oz Icelandic acai-berry yogurt (or greek yogurt)
- mint leaves for garnish, do not chop
Instructions
- Place all fruit together and mix together with honey and chopped mint; marinate for 20 minutes in the refrigerator.4 oz watermelon, 4 oz honeydew melon, 4 oz cantaloupe, 4 oz strawberries, 2 tbsp orange blossom honey, 3 tbsp fresh mint leaves
- Assemble the kabobs by alternating the fruit with mint leaves on the lemon grass sticks/skewers.8 lemon grass sticks
- Grill fruit kabobs over medium heat for 2 minutes on each side.
- Serve with Icelandic yogurt (or Greek yogurt) in individual bowls for dipping. Garnish yogurt with mint leaves.6 oz Icelandic acai-berry yogurt, mint leaves
Nutrition
Serving: 1skewerCalories: 133kcalCarbohydrates: 35gProtein: 5g
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