Meatball shish kabobs (or any food creatively arranged on a skewer) are a fast and kid-approved dinner, and an easy fix on a busy night. I always keep meatballs pre-made in the freezer for faster preparation. Any variation of shish kabobs can be a great way to mix up a meat and veggies recipe.
My favorite version is a pineapple meatball with apples, pineapple, and onions, but there are so many ways to mix up a basic recipe like this:
- Italian spices can be added to the meatballs and grilled with tomatoes, onions, etc. for an Italian variation
- Cumin and chili powder can be added to the meatballs and grilled with peppers and onions for a Mexican variation.
- Any leftover meat or veggie can be reheated on a skewer to make it kid-friendly.
My kids even love fruit salad or chopped veggies on a on a bamboo skewer and will often suggest some type of kabob when they get to make dinner.
Meatball Shish Kabob Recipe
To Make Meatballs:
- Combine all ingredients and mix by hand.
- Add extra coconut flour to thicken if needed.
- Bake on a greased baking sheet or cook in skillet until well browned and cooked through.
- Use immediately or freeze for future use.
To Make Shish Kabobs:
- Preheat oven to 400°F or heat grill.
- Soak bamboo skewers for at least 20 minutes to prevent burning.
- Thread alternating pre-cooked meatballs and desired veggies on skewers.
- Bake in oven for 20 minutes or until well cooked, or grill until vegetables are ready and meat is heated.
What is your favorite shish kabob variation? Let me know below!