Summer is winding down, but we all want to hang on to that last taste of summertime as long as we can. For cooks, summer grilling easily turns to a fall activity, with cool nights on the horizon and busy schedules heating up the weekends.
Grilling adds flavor and flair to any meat or vegetable. What could be easier than grilled kabobs? One of the best things about kabobs is that they are easily customized to fit even the most finicky eater. Just remember to use ingredients that will cook approximately in the same amount of time.
If using wooden skewers, be sure to soak in water about 30 minutes before threading ingredients.
These grilled kabobs are made super-easy by using fully-cooked meatballs that can be found in the freezer section. What makes this dish special is the sweet-sour sauce that comes from the unusual mixture of jam and barbecue sauce. Be sure to save some for dipping!
If the vegetables on this kabob are not to your liking, switch them out. Cherry tomatoes are a good choice, as are onions and olives. Grill some corn on the cob as a side dish, and you have a wonderful meal.
The sauce of jam and barbecue sauce may sound unusual, but it gives the kabobs a sweet and sour flair.
Grilled Meatball Kabobs
1 lb. bag frozen, fully-cooked 1-inch meatballs, thawed
1 red or green pepper, cut into 1-inch squares
4 or 5 new potatoes, cooked until just tender
1 small can pineapple chunks
1 container fresh mushrooms
1/2 cup apricot or peach jam
1/2 cup favorite barbecue sauce
Heat grill to medium-high heat. After potatoes are cooled slightly, cut in half or quarter them depending on size.
Thread meatballs, peppers, potato quarters, pineapple chunks and mushrooms onto skewers. Microwave jam and barbecue sauce in small bowl on high for about 15 to 20 seconds. Brush about 1/2 of sauce on kabobs.
Grill kabobs about 10 minutes or until meatballs are heated through. Turn occasionally and brush with remaining sauce and jam mixture.
Makes 6 to 8 kabobs.