Greek Meatball Kabobs
Prep Time
Serves
Cooking Mode
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
½ red onion, cut into 1-in. (2.5 cm) pieces
¼ cup Greek Dressing with Feta Cheese & Kalamata Olives
¼ cup crumbled feta
¼ cup plain low-fat yogourt
2 tbsp roughly chopped fresh mint
8 wooden skewers
4 Original In the Thin Buns
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
½ red onion, cut into 1-in. (2.5 cm) pieces
¼ cup Greek Dressing with Feta Cheese & Kalamata Olives
¼ cup crumbled feta
¼ cup plain low-fat yogourt
2 tbsp roughly chopped fresh mint
8 wooden skewers
4 Original In the Thin Buns
Directions
1Place 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.
2Preheat oven to 425°F (220°C). To make dipping sauce for kabobs, combine feta, yogourt and mint in a small bowl. Set aside.
3Remove 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.
Tips
1
Cook up extra meatballs and tuck them into rolls for simple sliders
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Personal Note
Personal Note
