Grilled Veggie Pierogy Kabobs

Grilled Veggie Pierogy Kabobs

Ingredients

  • 1 (2.86-pound) bag Mini Classic Cheddar or your favorite variety of Mrs.T's® Pierogies
  • 25 mushrooms, cubed (about 1 pound)
  • 6 green peppers, cubed (about 1 pound)
  • 4 zucchinis, cubed (about 1 ½ pounds)
  • 32 cherry tomatoes (about 1 ½ pounds)
  • 2 eggplants, cubed (about 2 ½ pounds)
  • 4 onions, chopped (about 1 ½ pounds)
  • 22 ounces bacon, cut in half (optional)
  • Seasoned salt, to taste
  • Non-stick pan spray
  • 8-inch bamboo skewers

Directions

  • Boil pierogies for 3 to 5 minutes; rinse under cold water and drain.
  • Assemble kabobs by alternating pierogies and vegetables on bamboo skewers.
  • Sprinkle with seasoned salt.
  • Spray both sides of skewers with non-stick pan spray. Grill for 6 to 8 minutes, turning once halfway through grilling time.
  • Optional - Kabobs with a Twist:
  • Wrap each pierogy with ½ slice of bacon; fry or bake until bacon is cooked halfway OR add chicken or beef to skewers (as pictured above).
  • Place pierogies on skewer with vegetables and grill as directed above.