Mount Olympus Meatball Kabobs
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I just made this for a Halloween party and it was a big hit! I will certainly make this again.
ingredients
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serves: 4-6
Extra virgin olive oil
MEATBALLS:
2 medium garlic cloves
1 small red onion, roughly chopped (about 1 cup)
1/4 cup lightly packed fresh mint leaves
3/4 pound ground lamb
3/4 pound ground beef
1 tablespoon red wine vinegar
11/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
SAUCE:
4 ounces English cucumber
1 cup plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco® sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 651
- Total Fat: 53.3 g
- Saturated Fat: 19.9 g
- Trans Fat: 1.6 g
- Cholesterol: 132.2 mg
- Sodium: 3719.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.4 g
- Sugars: 6.6 g
- Protein: 30.5 g
preparation
1. To prepare the meatballs: In a food processor, finely chop the garlic, onion, and mint. In a medium bowl, combine the contents of the food processor with the remaining meatball ingredients. Blend and squeeze the mixture with your hands until it is well combined. Lightly wet your hands with cold water, then shape the mixture into meatballs about 1 1/2 inches in diameter [you should have 20 to 25 meatballs]. Thread long, wide skewers through the center of the meatballs, about 4 to 5 meatballs per skewer, leaving a little room between each meatball. Place the kabobs on a baking sheet, cover, and refrigerate for 2 hours, or as long as 8 hours.
2. To make the sauce: Grate the cucumber. Drain in a colander and squeeze out most of the moisture. In a medium bowl, whisk together cucumber and remaining sauce ingredients. Cover and refrigerate until ready to serve.
3. Lightly brush or spray the kabobs on all sides with oil. Grill over Direct Medium heat until fully cooked, 8 to 10 minutes, gently rotating meatballs 2 or 3 times during grilling. Serve warm with the sauce.
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