1. HEAT gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers.
2. MIX sugar and cinnamon in small bowl; sprinkle over kabobs.
3. PLACE kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve with yogurt dip.
KEBAB, KEBOB, KEBAP, KABAB, KABOB: SKEWERED FOOD
Kebab, variously spelled kebob, kebap, kabab or kabob (transliterated from the original Arabic), is a dish consisting of pieces of meat, fish and/or vegetables roasted or grilled on a skewer or spit. In the Middle East, however, kebab refers specifically to meat that is cooked over the flames.
The traditional meat for kebab is lamb, but depending on local tastes, beef, chicken, fish/seafood, goat and pork are skewered and grilled. In America, vegetarian kabobs are also popular, with or without cubes of tofu.
The dish originated in the Middle East and spread worldwide. The concept is very old: Excavations on the Greek island of Santorini unearthed firedogs—vertical stone slabs that hold the skewers over the fire—that date to before the 17th century B.C.E.
In America, the term “kebab” has been adopted to describe any food on a skewer.