Harissa Meatball Pineapple Kabobs With Greek Yogurt Mint Sauce and Goat Cheese

Ingredients

• 1 can (20 oz) Pineapple chunks, drained, reserve juice
• 1/2 c. orange marmalade
• 2 t. black pepper divided
• 1-1/4 t. salt divided
• 1/4 c. plain Greek yogurt
• 1/4 c. fresh chopped mint, divided
• 1 lb. ground beef
• 2 t. harissa seasoning
• 1/4 c. Italian-seasoned breadcrumbs
• 4 oz. crumbled goat cheese (optional)

Directions

1. Coat grill with cooking spray; heat to between 500F and 600F.  Pre-soak 5 wooden skewers (10-inch) in water for 10 minutes. Place reserved juice in small sauce pan. Remove 25 pineapple chunks and set aside for skewering.  Chop remaining fruit to add to sauce.
2. Place saucepan with juice on the grill over medium-high heat.  Add marmalade, 1 t. pepper, 1/4 t. salt, and chopped pineapple.  Heat to boiling; reduce heat and simmer 20 minutes or until thickened, stirring occasionally.  Remove from the heat and allow to cool slightly;  add 2 T. yogurt and 2 T. mint.
3. Combine ground beef, harissa, 1 t. salt, 1 t. pepper, 2 T. yogurt, and bread crumbs in a large mixing bowl;  blend well.  Roll into 15 meatballs (2 to 2 1/2 T each) and place on baking sheet.
4. Skewer a piece of fruit, a meatball, two more pieces of fruit, another meatball, two more pieces of fruit and an additional meatball on wooden skewers.  Repeat this pattern for the remaining skewers.
5. Place kabobs on grill, and close the lid.  Cook skewers 12 to 15 minutes or until cooked through, rotating the kabobs every 3 minutes.  Remove the skewers to a baking sheet and let rest for 5 minutes.

Serve skewers with sauce and garnish with chopped mint and goat cheese, if desired.

Serve additional sauce in a bowl on the side.