Greek Meatball Kabobs

Prep time: 10min
Total time: 30min
Serves 4
16
frozen Angus Beef Meatballs
0
2
zucchini, halved lengthwise and cut into 1-in. (2.5 cm) pieces
0
1
red pepper, halved, seeded and cut into 1-in. (2.5 cm) pieces
0
1/2
red onion, cut into 1-in. (2.5 cm) pieces
0
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
0
4
Original In the Thin Buns
0
1/4 of the recipe
calories
420
fat
18 g
saturated fat
7 g
carbs
45 g
protein
20 g
cholestrol
45 mg
fibre
5 g
sodium
850 mg

Directions

  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.

  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.

  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.