Apple kebabs with ginger yogurt dip

These juicy fruit kebabs with a zingy dip are the perfect finish to a summer barbecue
Ingredients (Makes 4 kebabs)
  • 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


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

Activate HELLO! alerts and find out about everything before anyone else.