Perfect for a picnic, these kebabs should become a summer staple!
Thread the apples and pineapple onto 4 skewers. Brush with 1 tbsp honey. Heat a griddle pan until really hot and cook for 4-5 minutes, turning until chargrilled.
In a small bowl mix together the Greek yoghurt, ginger and remaining honey. Serve the kebabs with the yoghurt and scatter with the mint.