Grilled Strawberry Kebabs with Lemon-Mint Sauce

Serve these plump, smoky berries on a rimmed platter or bowl to capture all their delicious juices. Mixed with the lemon-mint sauce, they are worthy enough to drizzle over yogurt or maybe even a grilled piece of pound cake.
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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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24 ripe medium strawberries, hulled (about 1 1/2 pounds)

1 tablespoon vegetable oil

4 tablespoons pure maple syrup

1/4 cup loosely packed mint leaves, torn

1 teaspoon finely grated lemon zest

3 tablespoons lemon juice


Special equipment:
Eight 10-inch wooden skewers, soaked in water at least 15 minutes
  1. Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
  2. While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
  3. In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
  4. Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.