grilled meatball kebabs

I’m back at cooking and trying some new recipes. I actually tried one last week and didn’t post it, because we only ate about 3 bites before throwing it out and heading to Culver’s… no need to share something like that!

Tonight I made Grilled Meatball Kebabs (not sure if that is the normal spelling) but that’s how the site spelled it!

They were really good and easy to make!

Grilled Meatball Kebabs

1/2 cup dried bread crumbs
1/4 cup 1% low-fat milk (I used skim, and would maybe use a bit more next time)
1 pound raw lean ground beef
3/4 oz romano cheese, grated (about 1/4 cup, I used Parmesan)
2 large egg white(s)
2 medium garlic clove(s), coarsely chopped
2 tsp dried parsley
2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
1 medium sweet red pepper(s), cut into sixteen chunks
1 medium onion(s), cut into sixteen 1-inch pieces

1. Soak eight 10-inch skewers in water to prevent them from burning on grill.
2. In small bowl, mix bread crumbs and milk; set aside 5 minutes. Heat grill.
3. In food processor, combine beef, cheese, egg whites, garlic, herbs, salt and pepper. Strain bread crumbs and squeeze lightly to extract excess milk. Add to beef mixture and process just until blended.*
4. With moistened hands, shape mixture into 16 meatballs, about 2 inches in diameter. Holding two skewers at a time, alternately thread 4 chunks of red pepper, 4 chunks of onion and 4 meatballs onto parallel skewers, beginning with pepper. Repeat with remaining skewers.
5. On lightly oiled grill, cook kebabs for 8 to 10 minutes, rotating about every 2 minutes to cook evenly. Meatballs should be just cooked through, but not overcooked.

*When I make this again, I will not even bother with the food processor, and just mix it with my hands as I do for normal meatballs, maybe my food processor is smaller than others, but it just didn’t work for me.

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