While the British weather might have you questioning if it really is Summer or not, these grilled fruit kebabs will at least let you pretend it is. I couldn’t decide which I liked more, the basil or the rosemary glaze, so I’ve included the recipe for both.
I grilled these in my oven because I don’t have a barbecue, but they would be great on the barbecue.
Grilled Fruit Kebabs with Basil & Honey Glaze and Rosemary & Honey Glaze
Servings: 4 skewers
Equipment
- Grill or bbq
- small saucepan
- Sieve
- Skewers
Ingredients
- 1 pineapple, cut into chunks
- 2 flat peaches, cut into chunks
Basil & Honey Glaze
- ½ cup basil, chopped
- ¼ cup (60ml) honey
- 3 tbsp lemon juice
- 1 tsp lemon zest
Rosemary & Honey Glaze
- 60 ml (¼ cup) water
- 1-2 tbsp lemon juice
- 40 ml honey
- handful rosemary sprigs
Instructions
- Arrange the fruit onto four skewers. If you're using wooden skewers, soak them in water for 30 minutes first.
- Put the fruit under the grill or on the barbecue for about 10 minutes, turning occasionally.
- In the meantime, mix all the ingredients for the basil glaze and set to one side.
- For the rosemary and honey glaze, put all the ingredients in a small saucepan and boil over a medium heat, until the honey has dissolved. Simmer until everything is reduced. Take it off the heat and let the rosemary infuse for 15 minutes. Sieve the mixture and discard the rosemary.
- Drizzle each glaze over two of the fruit skewers.
- Enjoy!
Notes
- You can also try other herbs with this and see which ones work.
