Prepare to be awed by the side dish of summer! These kebabs call for fresh, in-season produce such as stone fruit, mango and juicy pineapple. Fire ‘em up on the grill and serve with a drizzle of sweet cinnamon-spiced syrup. Plate over a bed of your favorite rice or ancient grains (we suggest our zesty turmeric-spiced quinoa recipe) and a glass of ice-cold summery sangria for a seasonally appropriate meal.
- In small bowl, mix honey, lemon and cinnamon.
- Stack fruit onto skewers and grill over medium-low for about 3 minutes on each side (do not burn fruit).
- Remove kebabs and arrange on platter. Drizzle honey or maple mixture on top and serve.