Picnic Kabobs

This is retro picnic food with a clever trick, the meatballs hide a whole olive in the centre. That olive isn’t just a flavor bomb (though it works beautifully), it’s a structural feature, the skewer threads right through the olive to lock the meatball in place so it doesn’t fall apart on the grill.

The meatball mix uses rolled oats instead of breadcrumbs, an old-fashioned binder that adds more chew and keeps the meat juicy through the direct-heat cooking. Tomato sauce and Worcestershire in the mix give the interior a meatloaf-style savoury depth.

Pre-cooking the small potatoes before threading is non-negotiable. Raw potatoes never cook through in the 12 minutes the kabobs need on the grill, boil them until just tender before the meatballs even hit the mixing bowl.

Basting with French dressing sounds dated, but it actually works well here. The oil content lubricates the surface to prevent sticking, the vinegar deglazes any char on the meat, and the tomato-forward flavour ties the whole skewer together.

Pro Tips

• Use pimiento-stuffed green olives for extra pop, the pimiento colour shows through when you bite.
• Soak wooden skewers for 30 minutes first if not using metal, dry skewers flame up on the grill.
• Leave space between items on the skewer so the heat cooks all sides evenly.
• Flip the kabobs halfway through for even grill marks and to prevent the bottom from over-charring.

Variations

• Swap green pepper for red or yellow for sweeter, more colourful kabobs.
• Use ground lamb or turkey instead of beef, add a pinch of oregano for a Greek lean.
• Swap French dressing for bottled Italian or a homemade garlic-oregano marinade.
• Add cubed zucchini or pearl onions to the skewer rotation for more vegetable content.