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. And the kids will often suggest some type of kabob when they get to make dinner. Any variation of shish kabobs can be a great way to mix up a meat and veggies recipe.
Since we don’t eat many grains, I wanted to make a gluten-free meatball that still holds together well and tastes delicious. The best meatballs use a mix of ground meat, such as a 50/50 mix of ground beef and ground pork. You can absolutely use just ground beef if you’d like, just be aware that if you’re using very lean ground beef your meatballs may be a little drier and may not hold together as well.
Instead of using breadcrumbs I use a little bit of coconut flour and an egg as binders, and let the meat shine.
Ground meat is such an easy ingredient to add flavor to, so there are many ways to season meatballs. The most common and popular is the traditional Italian meatball with garlic, Parmesan, and Italian herbs such as basil and oregano. We also like a Mexican flavored meatball with cumin and chili powder. And then there’s the meatball listed below that has a slight Asian flair from pineapple and coconut aminos.
However you choose to flavor your meatballs, keep in mind that it’s always nice to have a freezer meal ready to go when you’re in a hurry. I like to double or triple the recipe when we’re having meatballs for dinner then freeze a bunch after they’re cooked and cooled.
How to Make Meatball Shish Kabobs
Food on a stick is always a kid favorite around here. You can use just about any fresh fruit or vegetable threaded onto a skewer with any protein you like. Some vegetables hold up better to cooking than others (tomatoes sometimes get too soft and fall off the stick). And some require a longer cooking time (sweet potatoes). But be creative and experiment to find your favorites!
For our shish kabobs, we like to use pineapple and apple chunks, large chopped bell peppers and onions, cherry tomatoes, summer squash, and baby bella mushrooms.
Shish kabobs are also a great way to repurpose leftovers. Any leftover meat or veggie can be reheated on a skewer to make it kid-friendly. And shish kabobs made with leftovers make a fast and easy lunch option.
My kids even love fruit salad or raw chopped veggies on a on a bamboo skewer. If you’re going with fruit and veggie kabobs with leftover meat for lunch, these dipping sauces make a great addition:
- Asian Ginger Vinaigrette
- Healthy Homemade Honey Mustard
- Homemade Ranch Dressing
- French Onion Dip
- Zesty Radish Cheese Dip
- Cream Cheese Fruit Dip
Meatball Shish Kabob Recipe
For Shish Kabobs:
- 20 meatballs (prepared above)
- 3 cups assorted fruits and vegetables
To Make Meatballs:
- Preheat the oven to 400°F.
- Grease a baking sheet with coconut oil and set aside.
- Combine all the ingredients for the meatballs in a medium size bowl and mix by hand.
- Add extra coconut flour to thicken if needed.
- Form the mixture into 1½ inch meatballs and place them on the prepared baking sheet.
- Bake until well browned and cooked through.
- Use immediately or cool and 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.
- While the skewers are soaking, chop the fruits and vegetables into 1½ to 2 inch chunks.
- Thread alternating pre-cooked meatballs and desired veggies onto the skewers.
- Bake in oven for 20 minutes or until well cooked, or grill until vegetables are ready and meat is heated. Enjoy!
What is your favorite shish kabob variation? Let me know below!