Lamb Meatball Kabobs

Combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable healthy meal hot off the grill that will delight your tastebuds.

Be sure to check out our other grilling recipes, too!

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Fresh Grilled Flavors

Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages.

Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

Lamb Meatball and Veggie Kabobs with Herb Sauce

The total time for this recipe is 1 hour, 30 minutes.

And this recipe produces 6 skewers in total.

Ingredients for Kabobs:

• 6 wooden skewers
• 1 pound Atkins Ranch ground lamb
• 2 large eggs
• 2/3 cup Italian breadcrumbs
• 1 teaspoon olive oil
• 1/2 cup finely minced yellow onion
• 1 clove minced garlic
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1 medium red onion, cut into 1-inch stacks
• 1 medium green bell pepper, cut into 1-inch stacks
• 1 medium red bell pepper, cut into 1-inch stacks

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Herb Sauce Ingredients:

• 1 cup flat leaf parsley
• 2 teaspoons fresh rosemary leaves, minced
• 2 tablespoons capers
• 1 lemon, juice only
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil

And don’t forget the grilled Italian bread for serving!

Directions for Lamb Meatball Kabobs

Soak skewers in water 10 minutes.

In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.

In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.

Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.

To make herb sauce

In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.

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Preheat grill to medium-high heat.

Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

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