Grilled Vegetable And Meatball Kabobs Food

ITALIAN MEATBALL KABOBS

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.

MEATBALL AND VEGETABLE KABOBS

Steps:

• Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, the water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stirring to coat; set aside.
• Using a vegetable peeler, cut four evenly spaced strips from zucchini. Cut zucchini into 1-inch cubes.
• On skewers, alternately thread meatballs and zucchini; thread a tomato onto each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat) for 4 to 5 minutes on each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during the last 2 minutes of cooking.

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

GRILLED VEGETABLE KEBABS

Steps:

• Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
• Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
• Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

ITALIAN MEATBALL SKEWERS

Steps:

• Preheat a grill pan over medium-high heat.
• Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
• Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
• Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

GRILLED VEGETABLE KABOBS

Steps:

• 1. Wash vegetables except mushrooms, Brush mushrooms clean. Prepare vegetables according to recipe.
• 2. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce.
• 3. Thread vegetables onto skewers. NOTE: SOAK SKEWERS IN WATER FOR AT LEAST 30 MINUTES. THIS KEEPS THE SKEWERS FROM BURNING
• 4. Place on grill over medium heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender

GRILLED VEGETABLE AND MEATBALL KABOBS

Steps:

• 1. Take kabob skewers and set them in water for an hour if they're wood, so they won't burn. Put all the cut up vegetables in a large bowl and season with Lawry's seasoning salt (season lightly). Stir to make sure the vege's are all seasoned. Layer the vege's and meatballs as you want on the skewers. In a small bowl, mix the 1 cup of the barbecue sauce with the 1/2 cup honey and molasses, stir together. Set aside. Place the kabobs on the grill and cook on medium flame (300 degrees?)for 30 minutes brushing on the sauce mixture and turning occasionally until the meatballs are grilled through and the vege's are tender. The sauce should be sticking to the kabobs when finished.
• 2. Serve with a rice dish and some grilled fresh pineapple slices for a great meal.

GRILLED VEGGIE SKEWERS

Steps:

• Soak skewers in water for 10 to 20 minutes.
• Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
• Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
• Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

GRILLED SWEET AND SOUR MEATBALL KABOBS

Steps:

• Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
• Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
• When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.