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2013 California Cook Off Contest Winner
1 can (15.25 oz.) DOLE Tropical Fruit, drained, juice reserved and divided
Coat grill with cooking spray; heat to between 500°F and 600°F. Pre-soak 5 wooden skewers (10-inch) in water for 10 minutes. Place tropical fruit juice in small sauce pan. Remove 25 pieces of well-shaped fruit and set aside on a plate for skewering. Chop remaining fruit to add to sauce.
Place sauce pan with juice on the grill over medium-high heat. Add marmalade, 1 teaspoon pepper, 1/4 teaspoon salt, and chopped fruit. Bring to boil; reduce heat and simmer 20 minutes or until thickened, stirring occasionally. Remove from the heat and allow to cool slightly; add 2 tablespoons yogurt and 2 tablespoons mint.
Combine ground veal, Harissa, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons yogurt, and bread crumbs in a large mixing bowl; blend well. Roll into 15 same size meatballs (2 to 2-1/2 tablespoons each) and place on parchment lined baking sheet.
Skewer a piece of fruit, a meatball, two more pieces of fruit, another meatball, two more pieces of fruit and an additional meatball on wooden skewers. Repeat this pattern for remaining skewers.
Place kabobs on the hot grill, and close the lid. Cook skewers 12 to 15 minutes or until cooked through, rotating the kabobs every 3 minutes. Remove skewers to a baking sheet and let rest for 5 minutes.
Serve skewers with a drizzle of tropical sauce and garnish with crumbled goat cheese and chopped mint. Serve additional sauce in a bowl on the side.
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