Ingredients
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1
cup
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BBQ sauce
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1/2
bag
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Italian Style Meatballs (401), thawed
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1
8-oz. can
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pineapple chunks, undrained
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1
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fresh lemon, juiced
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12
8-inch
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bamboo skewers, soaked in water 30 minutes or overnight
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1
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meduim zucchini, cut into 3/4 inch pieces
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1
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medium red onion, cut into 3/4 inch pieces
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1
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red bell pepper, cut into 3/4 inch pieces
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vegetable oil
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Steps
1. Add BBQ sauce, pineapple and lemon juice to a food processor and mix at low speed until well-blended and slightly chunky. Reserve 1/2 cup sauce for grilling. Cover and refrigerate remaining sauce.
2. Thread kabobs in the following order: meatball, zucchini, meatball, onion, pepper, and meatball. Brush kabobs with oil.
3. Grill on oiled cooking grate over medium heat, 10 to 15 minutes or until heated through. Brush kabobs with barbecue sauce while grilling.
4. Turn kabobs often to prevent burning. Be careful not to burn bamboo skewer handles during grilling. Serve with dipping sauce.
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