BBQ Apple Kebabs with Ginger Yoghurt Dip

Serves: 2

You will need

1 Pink Lady® apple, cored and cut into 12 wedges
150g Fresh pineapple, peeled, cored and cut into 4 cubes (1/4 small pineapple)
4 Tablespoon honey
150g 0% fat Greek yoghurt
2 Tablespoon freshly grated ginger
1 A few fresh mint leaves



Directions

1 Thread the apples and pineapple onto 4 skewers. Brush with 1 tbsp honey. Heat a griddle pan until really hot and cook for 4-5 minutes, turning until chargrilled.

2 In a small bowl mix together the Greek yoghurt, ginger and remaining honey. Serve the kebabs with the yoghurt and scatter with the mint.

Recipe courtesy of Pink Lady®



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