Family Foods

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Greek Meatball Kabobs
Makes Serves 4


  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.
  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.
  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.
  • 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 (6o mL) Greek Dressing with Feta Cheese & Kalamata Olives
  • 1/4 cup (6o mL) crumbled feta
  • 1/4 cup (6o mL) plain low-fat yogourt
  • 2 tbsp (30 mL) roughly chopped fresh mint
  • 8 wooden skewers
  • 4 Original In the Thin Buns