Lamb Meatball Kebabs
Lamb Meatball Kebabs
Ingredients
- 1/2 cup (125 ml) bulgur
- 1 cup (250 ml) chopped onion
- 3 cloves garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- 1 1/2 lb (675 g) ground lamb
- 1/2 teaspoon (2.5 ml) cumin
- Grated zest and juice of 1 lime
- 1/2 cup (125 ml) fresh parsley, chopped
- 2 tablespoons (30 ml) fresh mint, chopped
- 1 egg
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 32 thin lime wedges
- 32 orange bell pepper cubes
- 8 wooden skewers, soaked in water for 30 minutes
- 1 cup (250 ml) Mediterranean-style plain yogurt
- 2 tablespoons (30 ml) fresh mint, chopped
- Grated zest of 1/2 lemon
- 1 teaspoon (5 ml) lemon juice
- 1/2 teaspoon (2.5 ml) honey
- Salt and pepper
Instructions
- In a bowl, place the bulgur and cover with hot water. Let stand for 30 minutes. Drain in a colander. Set aside. In a skillet, cook the onions and garlic in the oil. Add to the bulgur with the remaining ingredients. Stir to combine. Shape into 40 meatballs.
- Thread the meatballs onto the skewers, alternating with the lime wedges and peppers. Preheat the grill, setting the burners on high.
- Cook the skewers on the grill for 6 minutes per side or until the meat is cooked.
Lamb Meatball Kebabs