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Polish Fruit Kebabs Recipe - Owocowe Szaszłyki


Polish Fruit Kebabs or Owocowe Szaszlyki

Polish Fruit Kebabs or Owocowe Szaszlyki

© Barbara Rolek licensed to About.com, Inc.
This recipe for Polish fruit kebabs or owocowe szaszłyki (oh-voh-TSOH-veh shash-WIH-kee) is brushed with a honey-rum-lemon glaze while it grills to perfection. Poles love to thread everything from appetizers to desserts on metal or wooden skewers and grill away. It's the perfect way to prepare meals in the summertime when heating the kitchen is not such a great idea. For diehards, grilling goes on through winter by sheltering the grill under an awning or in a garage. Vary the fruits to suit your taste but remember that softer fruits will not hold up well to heat. Cut them into uniform pieces so they cook at the same rate and look attractive on the skewers. Soak the skewers in water for 30 minutes before threading the fruit on so they won't catch fire on the grill. The grill has to be impeccably clean for fruit kebabs. You don't want meat juices mingling with the fruit. Oil a clean section of grill lightly and you're good to go.

These fruit kebabs make a delightful dish that goes so well with grilled foods or make a nice dessert when served as is or with a dollop of sour cream or yogurt. Here is a larger photo of Polish Fruit Kebabs ready to be grilled.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 to 6 Fruit Kebabs


  • Skewers:
  • 1 fresh pineapple cut into chunks or canned chunk pineapple
  • 2 red or green apples cut into 1-inch/2.5cm slices
  • 4 kiwi, peeled and cut into 1-inch/2.5cm slices
  • 4 bananas, peeled and cut into 1-inch/2.5cm slices
  • Glaze:
  • 4 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 tablespoons rum


  1. In a large bowl, thoroughly mix glaze ingredients (honey, lemon juice and rum) and then toss in fruit, coating on all sides. Thread fruit alternately on the skewers and place on the grill for 2 minutes on each side until lightly browned.

  2. Transfer the skewers to a sheet of aluminium foil and move to a cooler part of the grill to finish cooking, basting occasionally with the glaze.
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