Quorn Swedish Style Meatball Kebabs


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Instead of reaching for a beef kebab that can be high in fat, give our succulent Quorn Swedish Style Meatballs version a try. Ready in just 10-15 minutes.

1059 kJPer serving
Serves 4 - 6
  • 1x 300g pack Quorn Swedish Style Meatballs
  • 3 tbsp vegetarian red pesto
  • 3 tbsp tomato puree
  • 3 garlic cloves peeled and crushed
  • 2 tsps sugar
  • salt & freshly ground black pepper
  • 142 ml carton of Greek style yoghurt
  • 1 tsp lemon juice
  • 2 tsp chopped fresh parsley or coriander
  • 1 green or yellow capsicum
  • 1 red onion
  • 6 cherry tomatoes and 6 button mushrooms
  • kebab sticks - if using wooden kebab sticks soak in water for about 15 minutes before using.
  1. Place the vegetarian pesto, tomato puree, 2 crushed garlic cloves, sugar and seasoning in a mixing bowl. Add the Quorn Swedish Style Meatballs and mix thoroughly to coat the balls evenly. Cover and leave in the refrigerator until required.
    1. Make the dip by mixing together the Greek yoghurt, lemon juice, parsley, the remaining crushed garlic clove and seasoning. Cover and chill until required.
    2. Cut the capsicum into 2.5cm pieces and the onion into similar sized chunks.
    3. Thread the capsicums onto the skewers or kebab sticks alternating with the Quorn Swedish Style Meatballs, onion, mushroom and tomatoes using 3 or 4 balls on each kebab.
    4. Line a grill pan with oiled foil, place the kebabs onto the foil and grill for 10-15 minutes on a moderate heat turning regularly and brushing with any remaining marinade or oil if required. Also good on the BBQ - cook for a few minutes, adjust rack height if necessary to avoid burning the marinade. BBQ cooking time is a guideline only.

Made with Quorn Swedish Style Meatballs

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