These easy and versatile fruit kabobs on the grill are the perfect summer treat and a great way to use in-season fruit.
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GET THE RECIPE
If you're using wooden skewers, soak them in water while you prep the ingredients.
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To a medium pan add 2 tbsp butter and turn to medium heat. Add in the cranberries, maple syrup and water and bring to a simmer over medium-high heat.
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Once simmering, turn to medium low heat and cook for about 5-6 minutes, stirring occasionally until cranberries are reduced to a jammy like texture. Set aside.
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In a small bowl whisk together the olive oil, dried oregano, salt, pepper, lemon juice, red wine vinegar and minced garlic. Add the cranberry mixture and whisk together. Set aside.
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To assemble, thread the peach cubes, melon cubes and feta cubes onto skewers, mix and match as you go.
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Make sure to leave some room at the base of the skewer so you can grab onto them to place on the grill. This should make about 6-8 skewers. Spray grill with cooking spray or oil grill with avocado oil. Heat it to 350-375F.
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Brush the skewers with the cranberry marinade and keep any of the sauce that’s left. Once the grill is heated, add the skewers and grill about 2-3 minutes per side.
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Grill for a total about 8-12 minutes until melon and peach are just tender, basting with the sauce a few times. Serve as an appetizer or on top of greens or grains of choice.
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