Toasted Cinnamon Fruit Kabobs Recipe

This Toasted Cinnamon Fruit Kabobs recipe combines juicy strawberries, sweet bananas and buttery whole wheat bread coated in cinnamon sugar, all threaded onto skewers and grilled until lightly toasted and golden. Featured on License to Grill with Rob Rainford, these easy breakfast kabobs bring a playful twist to grilled fruit and make a delicious addition to brunch, breakfast or outdoor entertaining.

The Inspiration

Breakfast may not be the first meal that comes to mind when thinking about firing up the barbecue, but these Toasted Cinnamon Fruit Kabobs show just how versatile the grill can be. Featured in the Garage Sale Breakfast episode of License to Grill, the recipe transforms familiar breakfast ingredients into a warm, sweet and slightly smoky dish that can be eaten straight from the skewer.

Rob Rainford’s approach to grilling has always been about finding creative ways to move everyday foods outdoors, and this recipe does exactly that. Instead of reserving the barbecue for burgers, steaks or chicken, thick pieces of whole wheat bread are brushed with melted butter, coated in cinnamon sugar and paired with fresh strawberries and bananas.

The recipe is especially well suited to relaxed weekend entertaining. Because the kabobs cook in only about 8 to 10 minutes, they can be prepared quickly once the grill is hot. The colourful fruit and golden bread also give the finished skewers an inviting presentation without requiring complicated garnishes or plating.

Ingredients

• ¼ cup of sugar (60 ml)
• 1 teaspoon of ground cinnamon (5ml)
• 8 two inch thick slices of fresh whole wheat bread
• 5 tablespoons of melted butter – (75ml)
• 1 pint strawberries, cleaned and cut into halves – (2cups)
• 2 firm bananas, peeled and sliced into even rounds
• 1 tablespoon Vegetable Oil to grease the grill – (15ml)

Method

• Preheat the grill to 300°F – (150?C)
• In a medium sized bowl, combine the sugar and cinnamon.
• If using bamboo skewers soak them in water for 10-15 minutes.
• Cut the bread into 2×2 inch cubes and brush them lightly with melted butter. Then gently toss the bread cubes in the cinnamon sugar and coat evenly.
• Thread the cubes onto the skewers alternating with the strawberries and bananas.
• Lightly oil the grill with vegetable oil. Grill the kabobs for 8 to 10 minutes turning occasionally until the bread is lightly toasted and browned.

Serving Suggestions

These Toasted Cinnamon Fruit Kabobs are ideal for a relaxed weekend breakfast or brunch, especially when you want to bring the meal outdoors. Serve the warm skewers alongside fresh coffee, tea, fruit juice or a cool breakfast smoothie for an easy morning spread.

For a larger brunch gathering, arrange the kabobs on a platter and serve them alongside bowls of fresh berries and yogurt. A spoonful of plain or vanilla yogurt makes a creamy contrast to the warm cinnamon-coated bread and grilled fruit. They can also be served with a light drizzle of maple syrup or honey when a sweeter breakfast is desired.

Although designed as a breakfast recipe, the kabobs can easily work as a simple dessert after a barbecue. Serve them warm after grilled meats or vegetables for a lighter ending to the meal. The naturally sweet fruit and cinnamon toast provide plenty of flavour without requiring a complicated dessert preparation.

Final Thoughts

This Toasted Cinnamon Fruit Kabobs recipe is a fun reminder that the barbecue can be used for much more than savoury main courses. With a handful of familiar breakfast ingredients, Rob Rainford creates a dish that combines the comfort of cinnamon toast with the freshness of strawberries and bananas.

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