Quorn Swedish Meatball Kebabs with Yogurt Dip
Marinated Quorn meatballs threaded onto skewers with peppers, onions, mushrooms, and tomatoes, then grilled until caramelized. Served with a cooling garlic yogurt dip flavored with lemon and fresh herbs. Quick weeknight dinner or BBQ option.
Ingredients
- 11 oz Quorn Swedish Style Balls, frozen
- 3 tbsp vegetarian red pestosun-dried tomato paste1:0.8vegan
adds acidity
- 3 tbsp tomato puree
- 3 clove garlic, peeled and crushed
- 2 tsp sugar
- salt, to taste(optional)
- black pepper, freshly ground, to taste(optional)
- 9 ½ tbsp Greek style yogurt
- 1 tsp lemon juice
- 2 tsp fresh parsley or coriander, chopped(optional)
- 1 whole green or yellow pepper
- 1 whole red onion
- 6 whole cherry tomatoes
- 6 whole button mushrooms
- kebab sticks, wooden, soaked
- oil, for brushing and lining(optional)
Instructions
- 1
Mix pesto, tomato puree, two crushed garlic cloves, sugar, salt, and pepper in a bowl.
- 2
Add Quorn balls and coat evenly.
- 3
Cover and refrigerate until ready to use.
- 4
Prepare dip by combining yogurt, lemon juice, parsley, remaining crushed garlic clove, salt, and pepper. Cover and chill.
- 5
Cut peppers into 1.0" pieces and onion into similar sized chunks.
- 6
If using wooden kebab sticks, soak in water for about 15 minutes.
- 7
Thread peppers, Quorn balls, onion, mushrooms, and tomatoes onto skewers, using 3 or 4 balls per kebab and alternating vegetables.
- 8
Line a grill pan with oiled foil and place kebabs on top.
- 9
Grill on moderate heat for 10-15 minutes, turning regularly and brushing with remaining marinade or oil as needed.
- 10
Alternatively, cook on BBQ for a few minutes, adjusting rack height to prevent burning.
Tips
Soak wooden skewers at least 15 minutes to prevent charring.
Marinate Quorn balls for at least 30 minutes for better flavor absorption.
BBQ cooking times vary; watch marinade closely to avoid burning.
Good to Know
Marinated Quorn and dip keep refrigerated up to 2 days. Cooked kebabs best eaten same day.
Prepare marinade and coat Quorn up to 1 day ahead. Make yogurt dip up to 4 hours ahead. Assemble skewers up to 4 hours before grilling.
Serve hot kebabs immediately with chilled yogurt dip on the side.
Common Mistakes
Don't skip soaking wooden skewers to prevent charring and splintering.
Don't skip turning kebabs regularly to avoid uneven cooking and burnt marinade.
Don't overcrowd skewers; space pieces slightly for even grilling.
Substitutions
Vegan Options
texture differs
adds acidity