Grilled Veggie Pierogy Kabobs

Grilled Veggie Pierogy Kabobs


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini Pierogies
  • 25 mushrooms, cubed (about 1 pound)
  • 6 green peppers, cubed (about 1 pound)
  • 4 zucchinis, cubed (about 1 ½ pounds)
  • 32 cherry tomatoes (about 1 ½ pounds)
  • 2 eggplants, cubed (about 2 ½ pounds)
  • 4 onions, chopped (about 1 ½ pounds)
  • 22 ounces bacon, cut in half (optional)
  • Seasoned salt, to taste
  • Nonstick cooking spray
  • 8-inch bamboo skewers


  1. Boil pierogies for 3 to 5 minutes; rinse under cold water and drain.
  2. Assemble kabobs by alternating pierogies and vegetables on bamboo skewers.
  3. Sprinkle with seasoned salt.
  4. Spray both sides of skewers with nonstick cooking spray. Grill for 6 to 8 minutes, turning once halfway through grilling time.
Optional - Kabobs with a Twist:
  1. Wrap each pierogy with ½ slice of bacon; fry or bake until bacon is cooked halfway OR add chicken or beef to skewers (as pictured above).
  2. Place pierogies on skewer with vegetables and grill as directed above.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!