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Harissa Veal Meatball Fruit Kabobs with Greek Yogurt Mint Sauce and Goat Cheese

Prep Time 15 minutes
Total Time 50 minutes
Difficulty 3.0 Advanced
Calories Per Servings 340 Calories
Servings 5
Nutrition facts Nutrition facts


2013 California Cook Off Contest Winner

Ingredients 11


1 can (15.25 oz.) DOLE® Tropical Fruit, juice reserved and divided
1 lb. ground veal
2 teaspoons Harissa Seasoning
1/4 cup plain Greek yogurt, divided
1/4 cup Italian-seasoned bread crumbs
1-1/4 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/3 cup orange marmalade
1/4 cup fresh chopped mint, divided
4 oz. goat cheese, crumbled
  non-stick cooking spray



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.


1/4 teaspoon salt, divided 
1 teaspoon ground black pepper, divided
1/3 cup orange marmalade 
2 tablespoons plain Greek yogurt
2 tablespoons fresh chopped mint


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.


1 lb. ground veal
2 teaspoons Harissa seasoning
1 teaspoon salt 
1 teaspoon ground black pepper
2 tablespoons plain Greek yogurt, divided
1/4 cup Italian herb bread crumbs


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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