Meatball Kebabs with Pineapple Barbecue Sauce

1/2 bag Schwan's® Italian Style Meatballs (#420), thawed
1 medium zucchini, cut into 3/4-inch pieces
1 medium red onion, cut into 3/4-inch pieces
1 red bell pepper, cut into 3/4-inch pieces
Vegetable oil
16 - 8-inch bamboo skewers soaked in water for 30 minutes or overnight

Sauce:
1 cup barbecue sauce (your favorite brand)
1 - 8-oz. can chunked pineapple, undrained
1 fresh lemon, juiced

Sauce:
1. Add sauce ingredients to a food processor and mix at low speed until well-blended and slightly chunky. Reserve 1/2 cup sauce for grilling. Cover and refrigerate remaining sauce.

Grilling:
2. Thread kebabs in the following order: meatball, zucchini, meatball, onion, pepper, and meatball. Brush kebabs with oil.

3. Grill on oiled cooking grate over medium heat, 10 to 15 minutes or until heated through. Brush kebabs with barbecue sauce while grilling.

4. Turn kebabs often to prevent burning. Be careful not to burn bamboo skewer handles during grilling. Serve with dipping sauce.

Source:
Schwans


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