Grilled Strawberry Kebabs With Lemon Mint Sauce Recipes
GRILLED STRAWBERRY KEBABS WITH LEMON-MINT SAUCE
Serve these plump, smoky berries on a rimmed platter or bowl to capture all their delicious juices. Mixed with the lemon-mint sauce, they are worthy enough to drizzle over yogurt or maybe even a grilled piece of pound cake.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
- While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
- In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
- Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.
Nutrition Facts : Calories 140 calorie, Fat 4 grams, Carbohydrate 27 grams, Fiber 4 grams, Protein 1 grams, Sugar 21 grams
STRAWBERRY KEBABS
This is a twist on ordinary strawberries and cream. You can also try any other fruit, but the limoncello, mascarpone and strawberries are a great combo.
Provided by Jamie Oliver
Categories dessert
Time 23m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray.
- Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies.
- Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
- To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.
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