Design-Your-Own Kabobs with Fruit Sauces

Prep 45 min
Total 1 hr 30 min
Servings 8

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

By Betty Crocker Kitchens

Updated June 2, 2010

Ingredients

Plum Barbecue Sauce

can (16 1/2 oz) purple plums, drained

can (6 oz) frozen lemonade concentrate, thawed

1/4

cup butter or margarine

small onion, finely chopped (1/4 cup)

1/4

cup chili sauce

tablespoon Dijon mustard

Apricot-Rosemary Salsa

can (5 1/2 oz) apricot nectar

1/2

cup chopped dried apricots

tablespoon chopped shallot

medium plum (Roma) tomatoes, chopped (3/4 cup)

teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

teaspoon lemon juice

1/8

teaspoon ground cinnamon

1/8

teaspoon ground ginger

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

small new potatoes, cooked until tender (about 15 minutes)

fresh whole mushrooms

medium zucchini or yellow summer squash , cut into 1-inch slices

bell pepper, cut into 1-inch pieces

large onion, cut into 24 pieces or 24 pearl onions

Italian dressing

Steps

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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.

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.
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.
In a hurry? Purchase the basting and dipping sauces instead of making them from scratch.

Nutrition Facts

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 105mg; 35%
Sodium: 560mg; 23%
Potassium: 2690mg; 77%
Total Carbohydrate: 94g; 31%
Dietary Fiber 12g 48% Sugars 32g
Protein: 30g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 70%; 70%
Calcium: 15%; 15%
Iron: 45%; 45%

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;