Recipe: 2 Ideas for Easy Grilled Mini Pierogy Kebabs
Mini Classic Cheddar Pierogies grilled on a skewer with pineapple, chicken, and red peppers, all brush with a sweet and savory teriyaki marinade.
Serves4 to 6
Prep40 minutes
Cook12 minutes
Summertime and grilling on skewers are an age-old combo, but there are so many unique ways you can serve up your skewers beyond the classic meat and veggie combo. You can keep the trusty template — protein, veggies, and starch all charred with beautiful grill marks — but a few simple ingredients can add a little extra flair.
What makes these kebabs unlike any you’ve had before is the addition of Mrs. T’s Mini Pierogies. They’re perfect little pasta pockets that are filled with creamy mashed potatoes, cheesy goodness, and other bold flavors. They’re what turn simple skewers into full-on meals. You may think of pierogies as being traditionally boiled or sautéed, but you can also bake, fry or even grill them. Throwing them onto a smoky grill gives them a special taste and texture most of us can only enjoy a few months out of the year. And everything is better when you serve it on a stick, right?
2 Grilled Pierogy Kebabs
These Hawaiian style kebabs—loaded with tender chicken breast, juicy pineapple, and Mini Classic Cheddar Pierogies—get brushed with teriyaki sauce and grilled to sticky-sweet perfection. With minimal effort, you’ll feel like you’re eating on vacation in a tropical paradise.
Hawaiian Teriyaki Mini Pierogy Kebabs
Mini Classic Cheddar Pierogies grilled on a skewer with pineapple, chicken, and red peppers, all brush with a sweet and savory teriyaki marinade.
Prep time 40 minutes
Cook time 12 minutes
Serves 4 to 6
Ingredients
- 1 (12.84-ounce) package
Mrs. T’s Mini Classic Cheddar Pierogies, thawed
- 1 1/2 pounds
boneless, skinless chicken breasts (about 2 large), cut into 1-inch pieces
- 1
medium red bell pepper, cut into 1-inch pieces
- 1
medium pineapple, peeled, cored, and cut into 1-inch pieces
- 3/4 cup
teriyaki sauce, divided
- 14
(10-inch) skewers, soaked in water at least 30 minutes if wooden
Vegetable oil, for the grill grates
Instructions
Place the Mrs. T’s Mini Classic Cheddar Pierogies, chicken, bell pepper, and pineapple in a large bowl or gallon zip-top bag. Pour in 1/2 cup of the teriyaki sauce and shake or toss to coat. Seal the bag if using and set aside at room temperature for 30 minutes. Meanwhile, heat an outdoor grill for medium-high, direct heat.
Thread 2 pieces each of the pierogies, chicken, bell pepper, and pineapple onto the skewers, alternating them, leaving 1/4-inch space between each piece. Place the skewers on a baking sheet. Discard the marinade in the bowl.
Scrape the grill grates clean if needed, then oil them. Place the skewers on the grill and brush with some of the remaining 1/4 cup teriyaki sauce. Cover and grill until grill marks form on the chicken and pierogies, about 6 minutes. Uncover, flip the skewers, and brush with more sauce. Cover and grill until the chicken and pierogies are cooked through, about 6 minutes more. Serve immediately.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Bulk up veggie skewers with Mrs. T’s Mini Four Cheese Medley Pierogies and tie it all together with some fragrant basil pesto. These skewers are hearty enough to be a full meal and perfect for those seeking a vegetarian option that’s more exciting than your everyday grilled veggies.
Mediterranean Pesto Pierogy Kebabs
A vegetarian grill entrée with Mini Four Cheese Medley Pierogies, halloumi cheese, sliced zucchini and summer squash, cherry tomatoes, and artichoke hearts.
Prep time 15 minutes
Cook time 6 minutes to 8 minutes
Serves 4 to 6
Ingredients
- 1 (12.84-ounce) package
Mrs. T’s Mini Four Cheese Medley Pierogies, thawed
- 1 (14-ounce) can
whole water-packed artichoke hearts, drained and halved
- 1
small zucchini (about 8 ounces), cut into 1/2-inch thick half moons
- 1
small yellow summer squash (about 8 ounces), cut into 1/2-inch thick half moons
- 8 ounces
grape tomatoes (about 1 1/2 cups)
- 8 ounces
halloumi cheese, cut into 1-inch pieces
- 1/2 cup
- 15
(10-inch) skewers, soaked in water at least 30 minutes if wooden
Vegetable oil, for the grill grates
Instructions
Heat an outdoor grill to medium-high, direct heat. Meanwhile, thread the artichoke hearts, Mrs. T’s Mini Four Cheese Medley Pierogies, zucchini, summer squash, tomatoes, and halloumi onto the skewers, alternating them, about 9 pieces per skewer. Be sure to thread the skewer through the pierogies, zucchini, and summer squash so that they lie flat. Place the skewers on a baking sheet.
Scrape the grill grates clean if needed, then oil them. Place the skewers on the grill and brush with some of the pesto. Cover and grill until grill marks form on the pierogies, 3 to 4 minutes. Uncover, flip the skewers, and brush with more pesto. Cover and grill until the pierogies are cooked through, 3 to 4 minutes more. Serve immediately.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
The next time you plan to fire up the grill to cook dinner, think beyond hot dogs and hamburgers. Find out where to buy Mrs. T’s Pierogies and stock the freezer with your favorite flavors (Mrs. T’s Pierogies are available in 14 different flavors, including Classic Cheddar, Loaded Baked Potato and other favorites in full and mini sizes!). That’ll put you well on your way to delicious—yet easy—kebabs when it’s time to light the grill.