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Grilled Greek Kebabs - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 15 1/2 ounces rinse and drain Pinto Beans, Canned
  • 1/2 cups Bread Crumbs
  • 1 tablespoon Greek Seasoning #1
  • 2 tablespoons Worcestershire Sauce, Vegetarian
  • 1/4 cups Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Greek Seasoning #2
  • 1 1/4 cups chunk Bell Pepper, Red
  • 1 1/2 cups chunk Onion, Yellow
  • 1 cup chunk Zucchini

Serving Day Ingredients

  • 1/2 cups Greek Yogurt, Plain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 kebabs
  • 498 Calories
  • 19g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 1mg Cholesterol
  • 709mg Sodium
  • 63g Total Carb
  • 14g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
  2. In a bowl, combine bean puree, bread crumbs, greek seasoning #1 and Worcestershire.
  3. Mix with your hands until well combined.
  4. Shape into 1- 1 1/2" balls.
  5. Flash freeze for 30 minutes.
  6. Meanwhile, in a small bowl combine olive oil, lemon juice and greek seasoning #2.
  7. Marinade chopped veggies in olive oil mixture for 30-60 minutes.
  8. Divide meatballs and veggies between allocated number of skewers.
  9. Grill over medium heat until veggies are crisp tender for 3-5 minutes.
  10. Enjoy straight from the grill with greek yogurt!

Freeze For Later Cooking 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?

  1. In a food processor puree chickpeas and pinto beans until smooth (similar to the texture of refried beans)
  2. In a bowl combine bean puree, bread crumbs, greek seasoning #1 and worcestershire.
  3. Mix with your hands until well combined.
  4. Shape into 1- 1 1/2" balls.
  5. Flash freeze one hour.
  6. Divide meatballs between gallon freezer bags, label and freeze.
  7. In a small bowl combine olive oil, lemon juice and greek seasoning #2.
  8. Divide olive oil mixture and veggies between quart freezer bags, label and freeze.

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.

  1. Thaw: In fridge
  2. Alternate meatballs and veggies on skewers.
  3. Grill over medium heat until veggies are crisp tender, for 3-5 minutes, basting with marinade while grilling.
  4. Enjoy straight from the grill with greek yogurt!

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