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Grilled Fruit Kebabs With Tropical Yogurt Sauce



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1 rating


6 bamboo skewers, 8"-10" long
6 oz. key lime pie yogurt
3 oz. cream cheese, softened
2 tsp. sugar
1/8 tsp. imitation coconut extract (optional)
1 tbsp. lime juice
1 tbsp. butter, melted
1 small pineapple, peeled and cored
1 lb. strawberries large, firm and fresh
2 large firm nectarines or peaches, fresh, pitted and cut into wedges


  1. 1
    Preheat gas or charcoal grill to medium heat.
  2. 2
    Soak skewers in warm water for several minutes; drain and set aside.
  3. 3
    In a food processor or blender, process yogurt, cream cheese, sugar and coconut extract. Cover and chill.
  4. 4
    In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1" wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.
  5. 5
    Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.
  6. 6
    Remove grilled fruit from skewers; serve with yogurt dipping sauce.

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preparation methods
cuisines North & South American
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