Ingredients
Scale
- 1 cup vanilla yogurt
- 1/2 cup sour cream
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 2 cups fresh strawberries, halved
- 1–1/2 cups green grapes
- 8 ounces cubed cheddar or Monterey Jack cheese (or combination)
Instructions
- In a medium bowl, whisk together vanilla yogurt, sour cream, honey, and ground cinnamon until smooth and well combined. Set aside.
- Wash strawberries thoroughly and cut them in half. Rinse grapes and pat dry. Ensure all fruit is completely dry before threading.
- Cut cheddar or Monterey Jack cheese into uniform cubes, approximately 1-inch pieces for easy threading and eating.
- On each wooden skewer, alternately thread strawberry halves, grapes, and cheese cubes. Create a colorful pattern for visual appeal.
- Arrange kabobs on a serving platter with the yogurt dip in the center. Serve immediately or refrigerate until ready to serve.
Notes
- Choose firm strawberries that won’t fall apart when threaded onto skewers
- Pat all fruit completely dry to prevent the kabobs from becoming soggy
- Cut cheese cubes slightly larger than fruit pieces as they tend to break more easily
- Soak wooden skewers in water for 10 minutes before use to prevent splintering
- Make the dip ahead of time to allow flavors to meld together beautifully
Nutrition
- Serving Size: 1 kabob