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.
Kabob Variations:
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
Ingredients
- 1 lb ground beef or sausage
- 2 TBSP coconut flour
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- other spices to taste
- 1 egg
- ¼ cup fresh pineapple finely shredded
- 2 tsp coconut aminos or healthy teriyaki sauce
Instructions
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.
- Enjoy!
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
What is your favorite shish kabob variation? Let me know below!
Reader Comments