I love my kitchen gadgets, and the Hamilton Beach Indoor Searing Grill is received as a Hamilton Beach ambassador didn’t disappoint. It made these grilled fruit kebabs and so much more. I received this grill for review but was not otherwise compensated for sharing my honest opinions.
While summer is coming, I wore my winter coat in Chicago last week still. Yes, we’re hardy, and I sometimes grill during the winter, but I don’t do it as often as I’d like. And I can’t convince my husband to do it more often. This super easy to use (and clean!) Hamilton Beach Indoor Searing Grill makes grilling year round easy, whether it’s too cold or too hot to grill outside.
I’ve used this to make my favorite kefta kebabs more than once, and this grill fits plenty to feed my family of four with some leftovers. I’ve even made fantastic steaks on the grill. It sears to lock in flavor, then turn down the temperature to finish grilling, and wow! My other favorite springtime grill option has been asparagus that I top with a balsamic glaze I reduce on the stove while the asparagus cooks to perfection.
These grilled fruit kebabs, however? They scream summer, and I love the variety of ways we enjoy them. The fruit grilled with just a quick brush of melted butter tastes amazing. The natural sugar in the fruit intensifies and becomes sweeter. My daughter loves eating the fruit straight off the skewers once it cools.
My son and I, however, love adding the brown sugar caramel sauce to these grilled fruit kebabs for a richer dessert. The sauce takes just a few quick minutes to cook on the stove while you grill the peaches, plums, and pineapple. Simply dip a piece lightly into the caramel sauce and enjoy as your eyes glaze over in happiness.
Of course, no summer is complete without ice cream sundaes. These grilled fruit kebabs turned into a sundae may be my favorite dessert right now. French vanilla ice cream topped with plenty of fruit and the brown sugar caramel drizzled over it? I can’t even begin to tell you how amazing this combination tastes.
Best of all, because these grilled fruit kebabs taste best at room temperature, make them ahead of time when you have guests coming over to minimize the time spent cooking. You’re welcome.
The Hamilton Beach Indoor Searing Grill makes cleanup a snap, too. The grates can go in the dishwasher, and they detach and reattach to the grill almost without thought. The drip pan pulls out for simple, no mess cleaning, too. My husband loves this, since he has the job of cleaning to complement my cooking.
How to Make Grilled Fruit Kebabs
Choose fruit that is almost fully ripe but a day or two before fully ripe. You want them firm when you grill, and the sweetness intensifies as they cook. I love the peach, plum, and pineapple combo I chose for this, but pick your favorite fruit.
Soak wooden skewers for a half hour before grilling.
Cut the fruit into chunks that are as evenly sized as possible. If they aren’t the same size on the skewer, they won’t touch the grill and get those gorgeous marks. I chose to alternate my fruit on skewers to make it pretty, but you may wish to skewer the same fruit together to help ensure the size matches better.
Turn Hamilton Beach Indoor Searing Grill to 375 degrees. Melt butter, and use a pastry brush to gently coat the fruit on each skewer. Place on the grill, and let cook for 5-7 minutes then flip and repeat.
Remove from the grill and let cool, then serve.
Make Brown Sugar Caramel Sauce While Grilled Fruit Kebabs Cook
Over medium low heat, add butter, brown sugar, and honey to a heavy saucepan. Stir periodically as butter melts. Let come to a boil, and let cook for two minutes. Remove from heat and stir in the cream until smooth.
Stir in lemon juice and serve immediately with grilled fruit kebabs. Store any extra in a tightly sealed container in the fridge for up to two weeks.
Want your own Hamilton Beach Indoor Searing Grill? I’m giving one away!
Yes, you read that right. One lucky reader will win one of these fantastic gadgets. Enter below for a chance to make these grilled fruit kebabs yourself!
Have you ever made grilled fruit kebabs? What’s your favorite summer dessert?
For the Grilled Fruit
- 2 T butter, melted
- 1 fresh pineapple
- 3 plums
- 2 large peaches
For the Brown Sugar Caramel Sauce
- 3 T butter
- 1/2 c brown sugar
- 1/3 c honey
- 1/2 c heavy cream
- Soak wooden skewers for a half hour before grilling.
- Cut the fruit into chunks that are as evenly sized as possible.
- Heat grill to 375 degrees. Melt butter, and use a pastry brush to gently coat the fruit on each skewer. Place on the grill, and let cook for 5-7 minutes then flip and repeat.
- Remove from the grill and let cool, then serve.
- While the fruit cooks, make the brown sugar caramel sauce.
- Over medium low heat, add butter, brown sugar, and honey to a heavy saucepan. Stir periodically as butter melts. Let come to a boil, and let cook for two minutes. Remove from heat and stir in the cream until smooth. Stir in lemon juice and serve immediately with grilled fruit kebabs.
- Store any extra in a tightly sealed container in the fridge for up to two weeks.
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Nutrition Information:Yield: 8 Serving Size: 1 skewer
Amount Per Serving:Calories: 237 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 65mg Carbohydrates: 32g Fiber: 1g Sugar: 31g Protein: 1g