Mediterranean Meatball Skewers
Fire up your grill or oven for these vibrant and flavor-packed Mediterranean Meatball Skewers, an irresistible dish perfect for weeknight dinners or summer cookouts. Juicy, herb-infused lamb or beef meatballs are paired with colorful, charred vegetables like zucchini, cherry tomatoes, and red onion, all seasoned with a blend of cumin, paprika, and oregano for that signature Mediterranean flair. The skewers are easy to assemble and cook in just 15 minutes, making them a quick and crowd-pleasing option. Serve them with creamy tzatziki or hummus for a complete meal that will transport your taste buds straight to the sun-soaked Mediterranean coast. Easily customizable and bursting with fresh ingredients, these skewers are a deliciously healthy addition to your table.
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Recipe Information
Ingredients
- 500 g Ground lamb or beef
- 75 g Breadcrumbs
- 50 g Grated Parmesan cheese
- 1 Egg, large
- 2 cloves Garlic, minced
- 3 tbsp Fresh parsley, chopped
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 300 g Cherry tomatoes
- 1 medium Zucchini, sliced into rounds
- 1 large Red onion, cut into chunks
- 2 tbsp Olive oil
- 8 Wooden or metal skewers
Instructions
In a large mixing bowl, combine ground lamb or beef, breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, ground cumin, paprika, dried oregano, salt, and black pepper. Mix until well combined.
Using your hands, scoop about 1 1/2 tablespoons of the mixture and roll it into a uniform meatball. Repeat until all the mixture is used, forming approximately 16 meatballs.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling or roasting.
Preheat your grill or grill pan to medium-high heat. Alternatively, preheat your oven to 200°C (400°F).
In a bowl, toss cherry tomatoes, zucchini slices, and red onion chunks with olive oil and a pinch of salt and pepper.
Assemble the skewers by alternating meatballs and vegetables, starting and ending with a vegetable. You should have about 2 meatballs per skewer with vegetables in between.
Place the skewers onto the grill or a lined baking sheet if roasting. Cook for 12–15 minutes, turning occasionally, until the meatballs are browned and cooked through and the vegetables are slightly charred.
Remove the skewers from the heat and rest for 3–5 minutes. Serve warm with tzatziki or hummus on the side for dipping.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 26.4 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 860 mg | 66% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3090 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
