This recipe is not for the faint of heart! Each bite packs a punch of fiery heat that will leave you reaching for your drink. If you can handle the heat, these kabobs are sure to satisfy your craving for spicy flavors.
Equipment
- 8 (10-inch) long bamboo skewers, soaked in water for 20 to 30 minutes
Ingredients
- 1 honeydew melon seeded and trimmed
- 1 cantaloupe seeded and trimmed
- 4 ripe pears, peaches or apples seeded, leave skin on
- 1/2 cup Tequila Cask White Balsamic Vinegar
- 2 tbsp Mexican Lime Olive Oil
- 2 fresh jalapenos
- 2 tbsp red chili flakes
- Optional: 2oz of your favorite tequila!
Instructions
- Dice the fruit into 1 1/2-inch cubes. Place the fruit in a large bowl
- In a blender, add the Tequila Cask White Balsamic Reduction, Mexican Lime Olive Oil, jalapenos, red chili flakes (and tequila if you choose). Blend thoroughly, roughly 1 minute
- Pour marinade over fruit and marinate for at least 1 hour
- Place fruit onto the skewers, alternating fruits for flavor and visual appeal
- Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 3 to 5 minutes per side. While kabobs are on the grill, brush with the remaining marinade
- Serve kabobs immediately for a warm, refreshing, and spicy snack!
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