Grilled Chicken Meatball Skewers
These grilled chicken meatball skewers with peppers are the perfect grilling kebab dinner. They're easy to make with store-bought meatballs and fresh chopped bell peppers, a mix of herbs and oil, and Parmesan cheese for a delicious finish!
Servings: 6 servings
Equipment
Ingredients
- 2 (12 ounce) packages chicken meatballs
- 1 large red bell pepper seeded and cored, 2-inch chunks
- 1 large yellow bell pepper seeded and cored, 2-inch chunks
- 1 large orange bell pepper seeded and cored, 2-inch chunks
- 1 large green bell pepper seeded and cored, 2-inch chunks
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic grated
- 2 teaspoon minced fresh oregano
- 1 teaspoon kosher salt
- 2 tablespoons grated Parmesan cheese for topping
Instructions
- If you’re using large wooden skewers soak them in water for at least an hour before assembly. If you’re using metal skewers skip this step.
- Before you’re ready to assemble preheat your grill to medium-high heat.
- Assemble the skewers in the following order: 1 meatball, 3 pieces of bell pepper, 1 meatball, 3 pieces of bell pepper and 1 meatball.
- Since there are not enough meatballs to make all the skewers 3 meatballs per piece a few of the skewers at the end will either have to have 2 meatballs per skewer or 4 meatballs.
- In a small bowl mix together olive oil, grated garlic, oregano and kosher salt.
- Brush the mixture over the assembled skewers and add the skewers to your preheated grill. Grill for about 5 minutes per side or until the meatballs are warmed through and the vegetables are cooked.
- Sprinkle the skewers with Parmesan cheese before serving.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 423mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1901IU | Vitamin C: 149mg | Calcium: 39mg | Iron: 1mg