Ingredients

Makes 10 to 12 Servings

　　about twenty-eight 10-inch bamboo skewers

　　

For Swedish meatballs

3/4 pound ground chuck

　　3/4 pound ground pork

　　1 1/4 cups fine fresh bread crumbs

　　1 large egg

　　1/2 cup finely chopped onion

　　1/2 teaspoon ground allspice

　　1 teaspoon salt, or to taste

　　freshly ground black pepper to taste

　　

For mustard sauce

1/3 cup Dijon mustard

　　1/3 cup packed brown sugar

　　3 tablespoons cider vinegar

　　3 tablespoons vegetable oil

　　2 tablespoons finely chopped fresh parsley leaves

　　2 medium yellow squash

　　1 onion

　　2 yellow bell peppers

　　1 pint vine-ripened yellow cherry tomatoes

　　Accompaniment: Pickled Cucumbers

　　

Step 1

In a large dish soak bamboo skewers in warm water to cover 30 minutes.

　　

Make meatballs:

Step 2

In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

　　

Make sauce:

Step 3

In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.

　　

Step 4

Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.

　　

Assemble kebabs:

Step 5

Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.

　　

Step 6

Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.

　　

Step 7

Serve kebabs with pickled cucumbers.