Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
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Vegetable oil, for frying

3/4 cup Greek yogurt 

1/4 cup honey 

1/4 teaspoon vanilla extract 

One 16.3-ounce tube refrigerated biscuit dough

1 cup sugar 

2 tablespoons ground cinnamon 

12 strawberries, hulled 

12 blackberries 

1 large mango, cut into large chunks 

3 kiwis, quartered 


Special equipment:
six 12-inch skewers
  1. Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
  2. Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
  3. 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.)
  4. Combine the sugar and cinnamon in a medium bowl.
  5. 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.
  6. 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.
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