Description
These easy, delicious meatball kebabs with grilled veggies make the perfect dish to ring in a busy summer season. They’re an instant family favorite and boast twice the flavor for half the effort! Serve with a dollop of creamy yogurt and cooked rice or warm pita bread.
Ingredients
Scale
- 1 pound 80% lean ground beef
- 1 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 green bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 1 Tablespoon olive oil
- 4 Tablespoons whole fat yogurt
- Smoked paprika (optional)
- Cooked rice or toasted pita bread to serve (optional)
- Freshly chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and place 5 wooden skewers in a bowl of cold water to soak.
- In a large bowl, combine the ground beef, breadcrumbs, and salt and pepper with your hands, taking care not to over-mix. Then form the mixture into 10 even-sized meatballs (between 1.5-2 inches).
- Evenly thread the meatballs and chopped vegetables onto each skewer, alternating between the meatballs, onions, and peppers. Each skewer should have 2 meatballs sandwiched between the vegetables. Repeat until skewers are full.
- Drizzle olive oil into a large frying pan on medium-high heat and gently nestle each skewer in the pan. Sear for about 2 minutes on each side until the meatballs start to brown. If all of the skewers don’t fit in the pan, take turns searing each.
- Transfer the kebabs from the pan onto the baking sheet and bake for 15 minutes, before rotating and cooking an additional 15 minutes. Cook until the internal temperature of the meatballs is 165°F.
- Remove from oven and let rest for a few minutes before serving. Serve the skewers over rice or warmed pita bread with a dollop of yogurt, a dash of paprika (optional), and freshly chopped parsley (optional).
- Prep Time: 15
- Cook Time: 30