For fruit kabobs:
·1/4 cup orange juice
2 tablespoons It’s All About Bees local honey
16 medium strawberries
16 fresh pineapple chunks
2 bananas, sliced
1/4 cup unsweetened shredded coconut
1/4 cup finely grated or shaved chocolate
For veggie kabobs:
3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing
DirectionsFor fruit kabobs:
Line a baking sheet with parchment paper. In a large bowl, stir together orange juice and honey. Add strawberries, pineapple and bananas and toss to coat. Thread fruit onto 8 wooden skewers in any order you like.
Place coconut and chocolate on separate large plates or combine them on one. Roll kabobs in coconut and chocolate, using your fingers to help coat fruit if needed. Place kabobs on the prepared baking sheet, cover and freeze until fruit is completely firm, at least 2 hours or up to 3 days.
For vegetable kabobs:
If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.