Fresh apricots make a surprise appearance and lend their sweetness to this skewered main dish. These kabobs are perfect for a barbecue.

Source: Midwest Living

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

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Directions

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  • Cut ears of corn into 1-1/2-inch-long pieces. Blanch the corn in boiling water for 9 minutes. (Begin timing immediately after adding the corn to the boiling water.) Drain.

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  • In a small saucepan, combine the apricot nectar, honey, lemon juice, and mustard. Bring to boiling. Reduce heat; boil gently for 10 to 15 minutes or until slightly thickened.

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  • Meanwhile, on 6 long skewers, thread ham, green pepper pieces, apricot halves or quarters, and corn.

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  • Grill over medium-hot coals for 8 to 12 minutes or until vegetables are tender, turning often. Brush occasionally with honey mixture during grilling. Makes 6 servings.

Nutrition Facts

318 calories; total fat 13g; saturated fat 4g; cholesterol 64mg; sodium 1519mg; carbohydrates 30g; fiber 4g; protein 22g; vitamin a 2624IU; vitamin c 45mg; calcium 30mg; iron 2mg.

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