INGREDIENTS:

• 1 pack Sea Salt & Cracked Black Pepper Chicken Meatballs 
• 1 yellow squash, cut into 1 inch pieces 
• 1 small red onion, cut into 1 inch pieces
• 6 San Marzano tomatoes (option to use cherry or grape tomatoes) 
• 1/4 cup store bought pesto
• Fresh squeezed lemon juice for serving
• 6 bamboo skewers

DIRECTIONS:

• Soak the bamboo skewers in water for 20-30 minutes prior to using.
• Preheat the oven to 375 degrees. Assemble the skewers starting with the squash followed by the onion, Sea Salt & Cracked Black Pepper Chicken Meatball, tomato and repeat so there are 2 meatballs on each skewer.
• Add the assembled skewers to a baking tray.
• Brush all sides of the kebabs with pesto sauce and bake for 20 minutes. Turn the skewers once halfway through.
• Squeeze fresh lemon juice on the kebabs and serve.