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Design-Your-Own Kabobs with Fruit Sauces
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Grilled kabobs with a variety of meats, veggies, and flavorful fruit sauces for a festive DIY feast!
Ingredients:
  • 1 can (16 1/2 oz) purple plums, drained
  • 1 can (6 oz) frozen lemonade concentrate, thawed
  • 1/4 cup butter or margarine
  • 1 small onion, finely chopped (1/4 cup)
  • 1/4 cup chili sauce
  • 1 can (5 1/2 oz) apricot nectar
  • 1/2 cup chopped dried apricots
  • 1 tablespoon chopped shallot
  • 3 medium plum (Roma) tomatoes, chopped (3/4 cup)
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/2 lb boneless beef sirloin steak, cut into 1-inch cubes
  • 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 lb Italian sausage links (or smoked sausage such as kielbasa), cut into 1-inch pieces
  • 3/4 lb uncooked large shrimp in shells, thawed if frozen
  • 16 small new potatoes, cooked until tender (about 15 minutes)
  • 16 fresh whole mushrooms
  • 3 medium zucchini or yellow summer squash , cut into 1-inch slices
  • 1 bell pepper, cut into 1-inch pieces
  • 1 large onion, cut into 24 pieces or 24 pearl onions
  • Italian dressing
Instructions:
  • Blend plums and lemonade concentrate in a blender until smooth. In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter for about 2 minutes until tender. Stir in the plum mixture and remaining sauce ingredients. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  • In a 2-quart saucepan, combine apricot nectar, apricots, and shallots. Bring to a gentle boil over medium heat, then simmer uncovered for 3 to 5 minutes until most of the nectar is absorbed. Add in all other salsa ingredients except parsley and heat through. Finally, stir in the fresh parsley.
  • Prepare your grill to cook over direct heat. Skewer your meat pieces, potatoes, mushrooms, zucchini, bell pepper, and onion onto skewers, alternating between them and leaving space between each piece.
  • Grill the kabobs over medium heat, brushing with dressing and turning occasionally, until the meat is cooked through. Ensure beef, chicken, and sausage are no longer pink in the center, and the shrimp are pink and firm. Serve with your choice of warm or cold sauce and salsa.

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