Grilled Cajun Meatball and Veggie Kabobs with a Remoulade Dipping Sauce

*Soak wooden skewers in water for at least 30 min. Alternatively you can use metal ones.

*Make remoulade sauce by combining mayonnaise, mustard, horseradish, Worcestershire, and lemon juice in a small bowl and whisk to combine. Set aside.

*Make meatballs by combining @Lauras_Lean beef, 1 Tbsp. Cajun seasoning, salt, pepper, bread crumbs, and egg in a bowl and using a fork combine.

*Form meatball mixture into 1" balls.

*Layer veggies and meatballs onto skewers leaving about 1" of space on either side and repeat until all meatballs and veggies have been used.

*Spray with olive oil spray on either side of kabobs to prevent sticking.

*Melt butter and whisk with the remaining 1 Tsp. of Cajun seasoning.

*Preheat grill to medium high heat and place kabobs onto the grill.

*let cook on one side for 4-5 minutes and then flip to the second side for another 4-5 minutes. Cook for an additional 2-3 minutes if needed for desired doneness.

*The last 2 minutes of cook time brush the kabobs with the Cajun butter.

*Serve with remoulade sauce on the side and sprinkle with green onions.