Design-Your-Own Kabobs with Fruit Sauces

Ingredients

• 16.5 oz plums drained canned
• 6 oz lemonade concentrate frozen thawed canned
• 0.3 cup butter 
• 0.3 cup onion finely chopped
• 0.3 cup chili sauce 
• 1 tablespoon dijon mustard 
• 5.5 oz all-natural apricot nectar canned
• 0.5 cup apricot dried chopped
• 1 tablespoon shallots chopped
• 0.8 cup plum tomatoes chopped (Roma)
• 2 teaspoons rosemary dried fresh crumbled chopped
• 1 teaspoon juice of lemon 
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon ground ginger 
• 2 tablespoons parsley fresh chopped
• 0.5 lb beef top sirloin steaks boneless cut into 1-inch cubes
• 0.5 lb chicken breast boneless skinless cut into 1-inch pieces
• 0.5 lb ground sausage smoked italian cut into 1-inch pieces (or sausage such as kielbasa)
• 0.8 lb shells frozen thawed uncooked
• 16 small baby potatoes cooked ( 15 minutes)
• 16  mushrooms fresh whole
• 3 medium to 3 sized squashes yellow cut into 1-inch slices
• 1  bell pepper cut into 1-inch pieces
• 1 large pearl onions cut into 24 pieces or 24 pearl onions
• 1 serving salad dressing italian

Equipment

• sauce pan
• blender
• grill
• skewers

Directions

1. In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining sauce ingredients into onions.
2. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
3. In 2-quart saucepan, mix apricot nectar, apricots and shallots.
4. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients except parsley; heat through. Stir in parsley.
5. Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo skewers, leaving space between each piece.
6. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in center and shrimp are pink and firm.
7. Serve kabobs with warm or cold sauce and salsa.