Indulge in a delightful and visually stunning culinary experience with our breakfast kabobs! These colorful skewers are a symphony of fresh fruits, fluffy pancakes, and crispy bacon, perfectly balanced and brimming with flavor. Drizzle them with a luscious yogurt dip for an extra layer of creamy tanginess.
This recipe includes three variations to cater to diverse preferences. The classic version features the harmonious combination of juicy pineapple, sweet strawberries, and savory bacon, while the tropical twist introduces exotic flavors with mango, kiwi, and coconut bacon. And for those who prefer a vegetarian option, the berry burst kabobs are a vibrant medley of blueberries, raspberries, and blackberries, complemented by crispy veggie bacon.
Each variation is meticulously crafted to ensure a harmonious blend of flavors and textures. The pancakes, made from scratch using a simple recipe, are light and fluffy, providing a soft base for the delightful toppings. The yogurt dip, with its tangy and creamy texture, adds a refreshing contrast to the sweet and savory elements of the kabobs.
Whether you're hosting a vibrant brunch, preparing a special breakfast for loved ones, or simply seeking a delightful treat to kick off your day, these breakfast kabobs with yogurt dip are sure to impress. Their vibrant colors, enticing aromas, and explosion of flavors will make them a hit among family and friends. So gather your ingredients, fire up your grill or stovetop, and embark on a culinary adventure that promises to tantalize taste buds and create lasting memories.
SWEET BREAKFAST KABOBS WITH HONEY-YOGURT DIPPING SAUCE
Provided by Ree Drummond : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
- Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
- Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.)
- Combine the sugar and cinnamon in a medium bowl.
- In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate.
- Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce.
BREAKFAST KABOBS WITH YOGURT DIP
Begin the day a whole new way with breakfast on a stick! Bread, meat, cheese and fruit are ready for dipping.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Onto wooden skewers, thread salami, cheese, fruit and bread.
- Serve kabobs with yogurt as a dip.
Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving (2 kabobs and 2 tablespoons dip), Sodium 630 mg, Sugar 19 g
SAVORY BREAKFAST KABOBS
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
- In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
- Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
- Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
- Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.
MINI FRUIT KEBABS WITH BLUEBERRY YOGURT DIP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like.
- For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth.
- Serve the fruit kebabs with the yogurt dip.
FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP
I love cooking with my nieces and nephews, and these kabobs are a great way to get the kiddos involved in the kitchen. Everyone can choose their own combination of fruit to thread onto the kabobs, and the dip is a great make ahead recipe that will keep fresh in the refrigerator for several days.
Provided by Kardea Brown
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
- For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.
Tips:
- Choose fresh, ripe fruit: The quality of your fruit will make a big difference in the taste of your kabobs. Look for fruit that is brightly colored and free of bruises or blemishes.
- Use a variety of fruit: The more variety of fruit you use, the more colorful and flavorful your kabobs will be. Some good options include strawberries, blueberries, raspberries, blackberries, grapes, pineapple, and mango.
- Cut your fruit into uniform pieces: This will help ensure that the fruit cooks evenly. If you are using a variety of fruit, cut the pieces into similar sizes so that they cook at the same rate.
- Marinate the fruit: Marinating the fruit in a simple mixture of honey, lemon juice, and cinnamon will help to enhance its flavor and make it more tender.
- Grill the fruit skewers over medium heat: This will help to prevent the fruit from burning. Cook the skewers for 5-7 minutes per side, or until the fruit is tender and slightly caramelized.
- Serve the kabobs with a yogurt dip: The yogurt dip is a great way to add a creamy and tangy flavor to the kabobs. To make the yogurt dip, simply combine plain yogurt, honey, and vanilla extract. You can also add other flavors, such as cinnamon, nutmeg, or ginger.
Conclusion:
Breakfast kabobs are a delicious and healthy way to start your day. They are easy to make and can be tailored to your own preferences. Whether you like your kabobs sweet, savory, or somewhere in between, there is a recipe out there for you. So next time you are looking for a quick and easy breakfast, give breakfast kabobs a try.
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