Apple kebabs with ginger yogurt dip
These juicy fruit kebabs with a zingy dip are the perfect finish to a summer barbecue
02 AUGUST 2011
- 4 chunks fresh pineapple
- 1 Pink Lady apple, cored and cut into 12 wedges
- 4 tbsp honey
- 150g/¼pt fat-free Greek-style yoghurt
- 2 tsp freshly grated ginger
- Few fresh mint leaves
Method
Take 4 metal skewers and thread each with 1 chunk of pineapple followed by 3 wedges of apple. If using wooden skewers, soak them in cold water for at least 20 minutes to prevent burning during cooking.
Brush the kebabs all over with 1 tbsp of the honey.
Heat a griddle pan until really hot and cook the kebabs for 4-5 minutes, turning, until just beginning to char. Alternatively, cook on a barbecue.
In a small bowl, mix together the yoghurt, ginger and remaining honey. Making sure the skewers aren’t too hot to handle, serve the kebabs with the yoghurt and scatter with mint
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