Peach, Feta and Melon Skewers with Cranberry Marinade

5 from 1 vote

These easy and versatile fruit kabobs on the grill are the perfect summer treat and a great way to use in-season fruit.

Prep Time 15

Cook Time 15

Total Time 30

Course barbeque

Cuisine Greek-Inspired

Servings -3

Calories 683 kcal

I’m Your Mommy Now

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If you're using wooden skewers, soak them in water while you prep the ingredients.
To a medium pan add 2 tbsp butter and turn to medium heat. Add in the cranberries, maple syrup and water and bring to a simmer over medium-high heat. Once simmering, turn to medium low heat and cook for about 5-6 minutes, stirring occasionally until cranberries are reduced to a jammy like texture. Set aside.
In a small bowl whisk together the olive oil, dried oregano, salt, pepper, lemon juice, red wine vinegar and minced garlic. Add the cranberry mixture and whisk together. Set aside.
To assemble, thread the peach cubes, melon cubes and feta cubes onto skewers, mix and match as you go.
Make sure to leave some room at the base of the skewer so you can grab onto them to place on the grill. This should make about 6-8 skewers.
Spray grill with cooking spray or oil grill with avocado oil. Heat it to 350-375F.
Brush the skewers with the cranberry marinade and keep any of the sauce that’s left.
Once the grill is heated, add the skewers and grill about 2-3 minutes per side, total about 8-12 minutes until melon and peach are just tender, basting with the sauce a few times. Serve as an appetizer or on top of greens or grains of choice.