Source: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/
Total Time: 45 mins
Servings: 6 - 8 serving(s)
Instructions
- 1 6-ounce container blueberries
- 1/2 cup sugar
- 2 Tbsp. lemon juice (from 1 lemon)
- 2 tsp. cornstarch
- 1 1/2 cups chopped strawberries (about 8 ounces)
- 18 to 24 glazed doughnut holes
Instructions
- Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside.
- Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside.
- Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces.
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here