Recipe Ingredients
- 1 (16-ounce) box Mrs. T’s Feta and Spinach Pierogies
- 1 (14-ounce) jar quartered artichoke hearts in brine, drained and patted dry
- 1 small zucchini, cut into 3/4-inch rounds
- 1 medium red onion, cut into 3/4-inch slices
- 1 pint cherry tomatoes
- 2 tbsp olive oil, plus more for brushing grill grates
- 1 tbsp Greek seasoning
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Tzatziki sauce, for serving
Recipe Directions
- Soak 4 to 6 wooden skewers in water for at least 30 minutes. Run pierogies under cool water to thaw.
- Thread skewers with pierogies, artichoke hearts, zucchini, onion and tomatoes, alternating ingredients evenly. Combine oil and Greek seasoning in a small bowl. Brush skewers with oil mixture and season with salt and pepper, to taste.
- Heat grill or grill pan over medium-high heat and brush grates with oil. Add kabobs and cover with grill lid. Cook until vegetables are cooked and pierogies are crisp, light golden-brown and fully heated through, about 3 to 4 minutes per side. Garnish with parsley, and serve with tzatziki sauce.
