Grilled Greek Kebabs - Dump and Go Dinner

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Grilled Greek Kebabs - Dump and Go Dinner

Olivia
The Cook
4 Servings
12 Ingredients
3 Comments

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.

4 Servings
12 Ingredients
3 Comments

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
  • 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
Serving Day Ingredients
  • ½ cups Greek Yogurt, Plain

Containers

Supplies

  • Skewers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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

Grill

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!

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!

Nutrition Facts

  • Not available.

3 Comments

Join the discussion
  1. I 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.

  2. This was interesting, but I found the greek seasoning in the meatballs to be too much. Next time, I would cut it in half.

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