Grilled Vegetable And Meatball Kabobs Recipes

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SWEET AND SOUR MEATBALL KABOBS



Sweet and Sour Meatball Kabobs image

Visually vibrant, delectably delicious, and delightfully healthy, these Sweet and Sour Meatball Kabobs are sure to be a hit!

Provided by Kimberly Killebrew

Categories     Main Course

Time 30m

Number Of Ingredients 19

For the Meatballs:
1 pound ground meat of your choice (pork, chicken, pork, beef, veal or any combination of them)
1 large egg
1/3 cup panko breadcrumbs ((gluten free: Use GF breadcrumbs))
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried parsley
For the Kabobs:
1 fresh ripe pineapple (, cut into 1-inch chunks)
1 large green bell pepper (, cut into 1-inch chunks)
1 large red bell pepper (, cut into 1-inch chunks)
1 large yellow onions (, cut into 1-inch chunks)
For the Sweet & Sour Sauce:
2/3 cup low sugar apricot, peach, or orange jam/marmalade
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon garlic powder
1 tablespoon cornstarch dissolved in 2 tablespoons water

Steps:

  • To make the sweet & sour sauce: Combine all sauce ingredients, except for the cornstarch, in a small saucepan and bring to a simmer. Stir in the cornstarch mixture and stir until thickened. Set aside until ready to use.
  • To make the meatballs, thoroughly combine all the meatball ingredients in a large mixing bowl and form the mixture into 1-inch meatballs. Yields about 24 meatballs.
  • Alternately thread six bamboo or metal skewers with the meatballs (4 on each skewer), pineapple and vegetables. Brush with about half of the sweet & sour sauce.Heat the grill to medium-high heat and brush the grill grates with some oil. Grill the kabobs about 5-6 minutes on each side or until lightly seared and the meatballs are cooked through.Brush the kabobs with remaining sweet and sour sauce and serve immediately.

Nutrition Facts : Calories 201 kcal, Carbohydrate 23 g, Protein 17 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 732 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

GRILLED VEGETABLE KABOBS



Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
  • Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
  • Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

MEATBALL AND VEGETABLE KABOBS



Meatball and Vegetable Kabobs image

Bright cherry tomatoes, nutrient-rich zucchini, and a quick marinara sauce are all it takes to transform convenient frozen meatballs into elegant Italian kabobs.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 8

0.5 6 ounce can tomato paste with Italian seasonings (1/3 cup)
0.25 cup water
0.5 teaspoon Italian seasoning, crushed
16 1-inch refrigerated or frozen Italian-style meatballs,* thawed
2 small zucchini
8 large cherry tomatoes
Nonstick cooking spray
8 metal or bamboo skewers

Steps:

  • Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, the water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stirring to coat; set aside.
  • Using a vegetable peeler, cut four evenly spaced strips from zucchini. Cut zucchini into 1-inch cubes.
  • On skewers, alternately thread meatballs and zucchini; thread a tomato onto each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat) for 4 to 5 minutes on each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during the last 2 minutes of cooking.

Nutrition Facts : Calories 222 kcal, Carbohydrate 12 g, Cholesterol 43 mg, Protein 10 g, SaturatedFat 7 g, Sodium 623 mg, Sugar 5 g, Fat 15 g, UnsaturatedFat 0 g

GRILLED FRUIT AND VEGETABLE KABOBS



Grilled Fruit and Vegetable Kabobs image

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Heat grill to low, 325 degrees 350 degrees .
  • Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
  • Combine all ingredients for marinade in medium bowl and mix well.
  • Brush marinade onto fruit and veggie kabobs.
  • Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
  • Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

LEMONY GRILLED VEGETABLE KABOBS



Lemony Grilled Vegetable Kabobs image

Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way. These veggie kabobs partner perfectly with the grilled meat of your choice.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 30m

Yield 12

Number Of Ingredients 12

zucchini
summer squash
cherry tomatoes
mushrooms
bell peppers
onion
12 (12-inch) skewers*
¼ cup olive oil
lemon, juiced
1 clove garlic, minced, or more to taste
½ teaspoon salt
ground black pepper

Steps:

  • Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
  • Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 4.2 g, Fat 4.7 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 101.2 mg, Sugar 1.3 g

ITALIAN MEATBALL KABOBS



Italian Meatball Kabobs image

When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 kabobs.

Number Of Ingredients 14

2 large eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
4 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-1/2 pounds ground beef
1 medium onion, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1/2 small eggplant, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/2 cup olive oil

Steps:

  • In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.

Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

GRILLED VEGETABLE AND MEATBALL KABOBS



Grilled Vegetable and Meatball Kabobs image

We like to entertain and use the grill as much as possible in the summer to keep the house cool. This is an easy recipe that I do that makes a real nice presentation when served with a rice dish. I use store bought frozen italian meatballs and Open Pit Original Flavor Barbecue Sauce for convenience. I'm not the best cook and I sure don't want alot of mess for my wife to yell about. So,even though it's not all homemade the outcome is fantastic. Hope you enjoy them.

Provided by Bud Freed @budfreed

Categories     Beef

Number Of Ingredients 11

- 1 bag frozen already cooked italian meatballs, thawed
- whole mushrooms, rinsed
- grape or cherry tomatoes
- red and green pepper chopped for skewering
- vadalia onion sliced for skewering
- 1 zuchini or summer squash sliced slightly thick
- 1/2 cup honey
- 1 cup open pit regular barbeque sauce (no other kind)
- 2 tablespoons molasses
- lawry's seasoned salt
- wooden skewers soaked for an hour

Steps:

  • Take kabob skewers and set them in water for an hour if they're wood, so they won't burn. Put all the cut up vegetables in a large bowl and season with Lawry's seasoning salt (season lightly). Stir to make sure the vege's are all seasoned. Layer the vege's and meatballs as you want on the skewers. In a small bowl, mix the 1 cup of the barbecue sauce with the 1/2 cup honey and molasses, stir together. Set aside. Place the kabobs on the grill and cook on medium flame (300 degrees?)for 30 minutes brushing on the sauce mixture and turning occasionally until the meatballs are grilled through and the vege's are tender. The sauce should be sticking to the kabobs when finished.
  • Serve with a rice dish and some grilled fresh pineapple slices for a great meal.

GRILLED SWEDISH MEATBALL KEBABS



Grilled Swedish Meatball Kebabs image

Categories     Beef     Mustard     Onion     Pork     Dinner     Summer     Grill/Barbecue     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 Servings

Number Of Ingredients 21

about twenty-eight 10-inch bamboo skewers
For Swedish meatballs
3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste
For mustard sauce
1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons finely chopped fresh parsley leaves
2 medium yellow squash
1 onion
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes
Accompaniment: Pickled Cucumbers

Steps:

  • In a large dish soak bamboo skewers in warm water to cover 30 minutes.
  • Make meatballs:
  • In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
  • Make sauce:
  • In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
  • Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
  • Assemble kebabs:
  • Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
  • Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.
  • Serve kebabs with pickled cucumbers.

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