ITALIAN MEATBALL KABOBS
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
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.
ITALIAN MEATBALL SKEWERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 skewers
Number Of Ingredients 9
Steps:
- Preheat a grill pan over medium-high heat.
- Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
- Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
- Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.
GRILLED VEGETABLE KEBABS
Steps:
- Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
- Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
GRILLED VEGETABLE AND MEATBALL KABOBS
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...
Provided by Bud Freed
Categories Beef
Time 50m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. Serve with a rice dish and some grilled fresh pineapple slices for a great meal.
GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
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
GRILLED SWEDISH MEATBALL KEBABS
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
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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