Design-Your-Own Kabobs with Fruit Sauces

Design-Your-Own Kabobs with Fruit Sauces

Kabobs let all the guests create their own feast. The assorted meats, vegetables and tantalizing fruit sauces make grilling fun!

Prep Time

45

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

Plum Barbecue Sauce
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
tablespoon Dijon mustard
Apricot-Rosemary Salsa
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
2
tablespoons chopped fresh parsley
Kabobs
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
  1. In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining sauce ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
  2. In 2-quart saucepan, mix apricot nectar, apricots and shallots. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients except parsley; heat through. Stir in parsley.
  3. Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo skewers, leaving space between each piece.
  4. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in center and shrimp are pink and firm. Serve kabobs with warm or cold sauce and salsa.
Makes 8 servings (1 kabob and 1/8 of both sauces each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Be sure to buy mushrooms that are big enough to slip onto a skewer. You can buy whole mushrooms in packages, but you have more control over size when you select them individually from a supermarket salad bar or bulk vegetable section.
Success
Great for a party! Involve your guests in building their own kabobs with a selection of meats and vegetables. It’s a great way to add some new fun to an old grilling standby.
Time Saver
In a hurry? Purchase the basting and dipping sauces instead of making them from scratch.

Nutrition Information:

1 Serving (1 Serving )
  • Calories 650
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 560mg;
  • Total Carbohydrate 94g
    • (Dietary Fiber 12g,
    • Sugars 32g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 4 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.