BBQ meatball skewers & feta dip

BBQ meatball skewers 

• 360 g (24 ca) HUVUDROLL meatballs 8 skewers
• 8 potatoes
• 2 red onions
• 1/2 zucchini
• 1/2 eggplant
• 1/2 dl olive oil
• 1 tsp honey
• 1 tsp dried or fresh oregano
• Salt
• Black pepper

 

Feta cheese dip

• 150 g feta cheese
• 1 1/2 dl natural yogurt 10%
• 1/2 garlic clove
• 1/2 dl fresh herbs
• 1 tsp liquid honey
• Salt
• Black pepper

Step by step

1. Leave the HUVUDROLL meatballs out to thaw, and boil the potatoes. Preheat your grill to medium-high heat. If you are using wooden skewers, soak them in water while preparing the food.
2. Meanwhile, crumble the feta cheese into the yogurt for the feta cheese dip.
3. Squeeze or grate the garlic. Chop the herbs, and blend the garlic and herbs with the yoghurt mixture. Add honey and season with salt and pepper.
4. Peel and cut the red onions, vegetables and boiled potatoes into smaller pieces and put them in a large bowl. Add the meatballs.
5. Add olive oil, honey, oregano, salt and pepper and toss together until thoroughly combined.
6. Thread the meatballs, potatoes and vegetables onto the skewers, alternating the ingredients as you go.
7. Grill the skewers until everything has a nice colour and the vegetables are soft. Serve with the feta cheese dip and salad.