Grilled Greek Kebabs - Dump and Go Dinner
Marinated chunks of sweet red pepper, bold yellow onion, and summery zucchini join garbanzo and pinto bean balls in these greek kebabs destined for the grill. Greek seasoning gives these skewers a fragrant herbaceousness that pairs well with a smattering of greek yogurt.
Ingredients
- 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- 15 ½ ounces rinse and drain Pinto Beans, Canned
- ½ cups Bread Crumbs
- 1 tablespoon Greek Seasoning #1
- 2 tablespoons Worcestershire Sauce, Vegetarian
- ¼ cups Olive Oil
- 2 tablespoons Lemon Juice
- 1 tablespoon Greek Seasoning #2
- 1 ¼ cups chunk Bell Pepper, Red
- 1 ½ cups chunk Onion, Yellow
- 1 cup chunk Zucchini
- ½ cups Greek Yogurt, Plain
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
- In a bowl, combine bean puree, bread crumbs, greek seasoning #1 and Worcestershire.
- Mix with your hands until well combined.
- Shape into 1- 1 1/2" balls.
- Flash freeze for 30 minutes.
- Meanwhile, in a small bowl combine olive oil, lemon juice and greek seasoning #2.
- Marinade chopped veggies in olive oil mixture for 30-60 minutes.
- Divide meatballs and veggies between allocated number of skewers.
- Grill over medium heat until veggies are crisp tender for 3-5 minutes.
- Enjoy straight from the grill with greek yogurt!
12 Comments
Join the discussionI just made these this afternoon, and am having a hard time refraining from eating all of them. I haven’t even tried them with the greek yogurt, yet.
Seriously, make these. You will not regret it.
❤️
This was interesting, but I found the greek seasoning in the meatballs to be too much. Next time, I would cut it in half.
FYI, strict vegetarians avoid traditional Worcestershire sauce, which has anchovies in it. However, I have had great success with swapping in vegan Worcestershire, which can be found at upscale/gourmet grocery stores or you can make your own (I use Martha Stewart’s recipe (https://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce) but add an extra 0.5 oz of tamarind paste and about 1/3 of a sheet of nori.
It would be helpful if the author could post what Greek Seasoning #1 and #2 are. 🙁
The greek seasoning used in this recipe is an all-purpose greek seasoning purchased in the spice aisle of your local grocery store. It typically is a mix of onion, garlic, oregano and a touch of mint.
What is flash freeze
This is a great and helpful article on flash freezing.! In a nutshell – flash freezing is a way to freeze items for a short period of time so they retain their shape and then when freezing don’t freeze in a big clump.
Has anyone ever tried doing a sheet pan bake on these (either on the skewer or everything loose).
I plan to cook these tonight, but it’s raining pretty good… so grilling is not very appealing currently 🙂
We actually have a sheet pan dinner of this! It may be too late – but for next time maybe? How did your dinner turn out?
The flavor was excellent, the “meatballs” kind of fell apart. I remember them being a bit dry when I was putting them together. Next time I will probably add a touch of water for moisture. Thanks for the sheet pan recipe… I’ve saved that for future menus 🙂
Thanks for the feedback! Good to know!! Have a great weekend!