Ingredients
1/4
cup spicy barbecue sauce
1
tablespoon honey
1
medium red onion, cut into 12 bite-sized wedges
12
frozen cooked light Italian meatballs (about 9 oz.), thawed
1
medium zucchini, cut into 12 (1/2-inch-thick) slices
1
medium yellow bell pepper, cut into 12 pieces
Preparation
Heat gas or charcoal grill. In small bowl, mix barbecue sauce and honey; set aside.
Place onion wedges in small microwave-safe bowl; cover. Microwave on High for 30 seconds or just until crisp-tender. Alternately thread meatballs, zucchini, bell pepper and onion evenly onto three 12 to 14-inch metal skewers.
When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing with about half of the barbecue sauce mixture once or twice, and turning kabobs frequently. Serve kabobs with remaining barbecue sauce mixture.
