Meatball and Mediterranean vegetable kebabs recipe
Throwing a barbecue? These meatball and Mediterranean vegetable kebabs are sure to be a real crowd-pleaser but are so easy to make, you could rustle them up for a speedy dinner any time the sun is shining. Simply skewer readymade meatballs with peppers, courgettes and red onions and grill for a smoky finish. These are delicious with garlic mayo (or your favourite sauce) to dip or drizzle over.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 543 calories / serving
Ingredients
- ½ lemon, zested, plus wedges to serve
- 2 tbsp chopped fresh rosemary
- 3 tbsp olive oil
- 672g pack 24 beef meatballs
- 1 red onion, cut into wedges
- 2 courgettes, thickly sliced
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- aioli, to serve (optional)
Each serving contains
- Energy
- 2255kJ 543.0kcal
- Fat
- 41g
- Saturates
- 15g
- Salt
- 1.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 12.3gProtein 30.1gFibre 3.0g
Method
- Mix together the lemon zest, rosemary and olive oil and set aside to infuse. Get 8 long skewers ready, if using wooden skewers, soak in water for 10 mins first.
- Thread 3 meatballs and pieces of different veg onto each skewer, alternating between each. Brush all over with the lemon and rosemary marinade.
- Preheat a barbecue or griddle pan until very hot. Barbecue the skewers for 12-15 mins, turning often, until the meat is cooked through and the veg is tender and lightly charred.
- Serve the kebabs with lemon wedges to squeeze over and some aioli to drizzle or dip, if you like.
- See more Barbecue recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
