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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

16
frozen Angus Beef Meatballs
2
zucchini, halved lengthwise and cut into 1-in. (2.5 cm) pieces
1
red pepper, halved, seeded and cut into 1-in. (2.5 cm) pieces
1/2
red onion, cut into 1-in. (2.5 cm) pieces
1/4 cup
Greek Dressing with Feta Cheese & Kalamata Olives
60 mL
1/4 cup
crumbled feta
60 mL
1/4 cup
plain low-fat yogourt
60 mL
2 tbsp
roughly chopped fresh mint
30 mL
8
wooden skewers
4
Original In the Thin Buns

Directions

Step 1
Place skewers in water to soak. Set aside. In a resealable plastic bag, combine meatballs, zucchini, red pepper, red onion and dressing. Set aside for 10 min.
Step 2
Preheat oven to 425°F (220°C). To make dipping sauce for kabobs, combine feta, yogourt and mint in a small bowl. Set aside.
Step 3
Remove skewers from water and alternately thread meatballs and vegetables onto skewers. Roast in oven until meatballs are heated through and vegetables are tender-crisp, about 10 min. Serve with dipping sauce and warm thin buns.

Tip

Cook up extra meatballs and tuck them into rolls for simple sliders

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Nutrition Facts

Nutrition Description:
1/4 of the recipe
Calories:
420
Fat:
18 g
Saturated Fat:
7 g
Carbs:
45 g
Fibre:
5 g
Cholesterol:
45 mg
Protein:
20 g
Sodium:
850 mg