Greek Meatball Kabobs
- Level
- very easy
- 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.
Tips
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Nutritional 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