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)
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
