Healthy Meal Prep
Ham and Veggie Crepe Kebabs Recipe

Ham and Veggie Crepe Kebabs


Strips of savory crepes are stacked with pineapple, ham, grilled zucchini, and yellow squash in this fun kebab recipe.


  • 1 pound zucchini, cut into bite-sized pieces
  • 1 medium yellow squash, cut into bite-sized pieces
  • 1 orange bell pepper, cut into bite-sized pieces
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 1 cup milk
  • 2 eggs
  • ⅔ cup all-purpose flour
  • 2 ½ teaspoons vegetable oil, divided
  • 1 pinch salt
  • 1 pound cubed fully cooked ham
  • 1 (20 ounce) can pineapple slices, drained
  • 1 pound cherry tomatoes, halved
  • skewers


  1. Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
  2. Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
  3. Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
  4. Cut crepes into strips about 1 to 2 inches wide.
  5. Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
  6. Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

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Nutritional Information

Ham and Veggie Crepe Kebabs

Servings Per Recipe: 12
Calories: 301.7
% Daily Value *
protein: 22 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 7 %
fat: 31 %
saturated fat: 24 %
cholesterol: 18 %
vitamin a iu: 9 %
niacin equivalents: 37 %
vitamin b6: 23 %
vitamin c: 55 %
folate: 10 %
calcium: 5 %
iron: 8 %
magnesium: 12 %
potassium: 13 %
sodium: 46 %
thiamin: 39 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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