Skip to Content
Menu

Blazin' Barbecue Kabobs

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Apr 22, 2013
  • Save
  • Share
  • Jump to Recipe
Spicy barbeque sauce kicks up the heat in these meatball and garden vegetable kabobs.

Blazin' Barbecue Kabobs

  • Prep Time 0 min
  • Total 30 min
  • Ingredients 6
  • Servings 3
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1/4 cup spicy barbecue sauce
  • 1 tablespoon honey
  • 1 medium red onion, cut into 12 bite-sized wedges
  • 12 frozen cooked light Italian meatballs (about 9 oz.), thawed
  • 1 medium zucchini, cut into 12 (1/2-inch-thick) slices
  • 1 medium yellow bell pepper, cut into 12 pieces

Instructions

  • Step 
    1
    Heat gas or charcoal grill. In small bowl, mix barbecue sauce and honey; set aside.
  • Step 
    2
    Place onion wedges in small microwave-safe bowl; cover. Microwave on High for 30 seconds or just until crisp-tender. Alternately thread meatballs, zucchini, bell pepper and onion evenly onto three 12 to 14-inch metal skewers.
  • Step 
    3
    When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing with about half of the barbecue sauce mixture once or twice, and turning kabobs frequently. Serve kabobs with remaining barbecue sauce mixture.

Nutrition

240 Calories
7g Total Fat
19g Protein
25g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
65
Total Fat
7g
11%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
670mg
28%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
12%
Sugars
16g
Protein
19g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved