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Meatball and Mediterranean vegetable kebabs recipe

Meatball and Mediterranean vegetable kebabs recipe

8 ratings

Throwing a barbecue? These meatball and Mediterranean vegetable kebabs are sure to be a real crowd-pleaser but are so easy to make, you could rustle them up for a speedy dinner any time the sun is shining. Simply skewer readymade meatballs with peppers, courgettes and red onions and grill for a smoky finish. These are delicious with garlic mayo (or your favourite sauce) to dip or drizzle over. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 543 calories / serving


  • ½ lemon, zested, plus wedges to serve
  • 2 tbsp chopped fresh rosemary
  • 3 tbsp olive oil
  • 672g pack 24 beef meatballs
  • 1 red onion, cut into wedges
  • 2 courgettes, thickly sliced
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • aioli, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    41g 59%
  • Saturates

    15g 74%
  • Sugars

    9g 9%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 12.3g Protein 30.1g Fibre 3g


  1. Mix together the lemon zest, rosemary and olive oil and set aside to infuse. Get 8 long skewers ready, if using wooden skewers, soak in water for 10 mins first.
  2. Thread 3 meatballs and pieces of different veg onto each skewer, alternating between each. Brush all over with the lemon and rosemary marinade.
  3. Preheat a barbecue or griddle pan until very hot. Barbecue the skewers for 12-15 mins, turning often, until the meat is cooked through and the veg is tender and lightly charred.
  4. Serve the kebabs with lemon wedges to squeeze over and some aioli to drizzle or dip, if you like.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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