Mini Cheeseburger Kabobs Recipe, Fire Up The Grill!May 8, 2019
If you love grilling, you'll love this Mini Cheeseburger Kabobs Recipe!
I have been waiting to share this recipe with you! The weather has been SOOOOO nice here, all we want to do is to be outside. Which means picnics, playing in the dirt (we are advanced, aren’t we?), and firing up the grill. These days there seems to be something laid back about grilling, and being outside watching my kids play means I get two things done at once.
And so, I have been creating healthy grilling recipes like crazy. This one, I’ll be honest, I tested over and over. And over…and, OVER! I tried the meatball on the skewer before grilling. Ehhhhh….too much hassle. The meatball would fall off a little too easily. I tried them smaller. Not good. They could fall through the grilling grates. Then, on the third try, BOOM (or, er….BAM) perfection. I wanted this to be a super-easy grilled meal for you to throw together.
Mini Cheeseburger Kabobs Recipe
Recipe by: Annessa Chumbley, RD
Serves: 8, 1 kabob (2 meatballs, 2 cheese cubes, 2 pickle chips, 2 cherry tomatoes) with 2 tablespoons sauce
Prep time: 15 minutes; Total time: 25 minutes
- 1 lb. grass-fed ground beef
- 3 tablespoons minced dried onion
- 1/2 teaspoon garlic powder
- 1/4 kosher salt
- 1 tablespoon Worcestershire sauce
- 16 small cheddar cheese cubes
- 16 dill pickle chips
- 16 cherry tomatoes, any color
- 1/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 1/4 cup dill pickle juice
- 3 tablespoons yellow mustard
- 1/2 teaspoon celery seed
- Prepare your grill by brushing with oil and heating to medium-high. In a medium bowl, add beef, dried onion, garlic powder, and salt. Gently mix with hands until ingredients are evenly incorporated. Shape into 16 (1 ounce) balls, firmly packed.
- Place meatballs on the grill. Cook for 3-1/2 minutes each side, turning once, or until the desired doneness. Remove from grill onto a plate. Sprinkle Worcestershire sauce over meatballs and let them rest for 5 minutes.
- Combine all sauce ingredients in a small serving bowl.
- To make the kabobs: carefully skewer one meatball on, followed by a pickle, cheese cube, tomato, and another pickle, cheese cube, and tomato. Add on a second meatball.
- Serve kabobs immediately with sauce! Enjoy!
- Waiting until meatballs are fully seared on the grill makes them easier to flip. Use a spatula to gently turn them over.
- Make the sauce the night before and store it in the refrigerator. It gets one step out of the way, and the sauce tastes even better the next day!
- Use stacker pickles instead of pickle chips to create a different-looking kabob. Weave stacker on to skewer by folding it a few times.
Nutritional Info Per Serving
Calories 229; Carbohydrates 3 grams; Fat 16 grams, Protein 16 grams
Check out other recipes by Annessa Chumbley, RD on ObesityHelp!
ABOUT THE AUTHORAnnessa Chumbley, RD, is a bariatric dietitian and her website "Annessa Nutritionist" provides inspiring nutrition information to the bariatric community and general public. She enjoys getting the community healthy through nutrition segments on Indianapolis' FOX 59 Morning News, and 93.1 WIBC called "Power Up Your Week!", as well as a local healthy cooking show.
Find more recipes from Annessa!
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|