Design-Your-Own Kabobs with Fruit Sauces

Plum Barbecue Sauce

• 1 can (16 1/2 oz) purple plums, drained
• 1 can (6 oz) frozen lemonade concentrate, thawed
• 1/4 cup butter or margarine
• 1 small onion, finely chopped (1/4 cup)
• 1/4 cup chili sauce
• 1 tablespoon Dijon mustard

Apricot-Rosemary Salsa

• 1 can (5 1/2 oz) apricot nectar
• 1/2 cup chopped dried apricots
• 1 tablespoon chopped shallot
• 3 medium plum (Roma) tomatoes, chopped (3/4 cup)
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2 tablespoons chopped fresh parsley

Kabobs

• 1/2 lb boneless beef sirloin steak, cut into 1-inch cubes
• 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 lb Italian sausage links (or smoked sausage such as kielbasa), cut into 1-inch pieces
• 3/4 lb uncooked large shrimp in shells, thawed if frozen
• 16 small new potatoes, cooked until tender (about 15 minutes)
• 16 fresh whole mushrooms
• 3 medium zucchini or yellow summer squash , cut into 1-inch slices
• 1 bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 24 pieces or 24 pearl onions
• Italian dressing