Grilled Fruit Kabobs with Key Lime Yogurt Dip
Equipment
- Skewers
- Grill/grill
- Pan/sauté pan
- Cutting board
- Knife
- Measuring cups/spoons
- Small bowls
- Basting brush
- Tongs
- Serving dish
- Mixing spoon
Ingredients
For kabobs:
- 6 cups Fruit diced (Example: 1 cup melon, 1 cup strawberries, 1 cup pineapple, 1 cup mango, 1 cup banana, 1 cup kiwi)
- ¼ cup Raw honey
- ¼ cup Water
- ¼ cup Unsweetened coconut flakes
For dip:
- 1 cup Plain Greek yogurt or nondairy yogurt I like to use coconut for this recipe!
- 1 Tbsp. Raw honey
- 1-2 tsp. Lime juice
- 1 Tbsp. Unsweetened coconut flakes
- OPTIONAL: 1-2 squares of graham cracker crushed (for topping)
Instructions
- Turn on grill to medium heat, or heat grill pan/sauté pan over medium heat.
- Thread each skewer with your favorite fruits.
- Heat water until boiling. Mix honey and water together until thin and spreadable. Baste each kabob lightly with honey/water mixture and sprinkle with coconut flakes.
- Grill until the fruit gets some nice grill marks on each side. Remove to a serving plate.
- Make the yogurt dip: Mix yogurt, lime juice, and coconut flakes together and put in a small dish for dipping. Sprinkle with crushed graham cracker. Keep refrigerated.
Notes
If you use wood skewers, soak them in cold water for at least 30 minutes to avoid burning on the grill.