Meatballs on skewers served on flatbreads

Barbecued meatball kebabs

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Prep: 30 mins Cook: 10 mins Direct heat

Easy

Serves 4

Fire up the barbecue and bring out the flavour of these Middle Eastern-style lamb meatballs. They're spiced with harissa, mint, coriander and ras el hanout

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal351
  • fat23g
  • saturates8g
  • carbs8g
  • sugars7g
  • fibre5g
  • protein25g
  • salt0.3g
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Ingredients

  • ¼ red onion
  • 400g lamb mince
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tsp ras el hanout
  • 1 tsp harissa (optional)
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 mint sprigs, finely chopped, plus some whole leaves to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 coriander sprigs, finely chopped, plus some whole leaves to serve
  • 1 pack padron peppers or mild green chillies
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, quartered
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • flatbreads (or gluten-free alternative), to serve
  • cucumber and carrot matchsticks and red onion slices, all soaked in lemon juice, to serve
  • chilli flakes, to serve (optional)

For the tahini sauce

  • 3 tbsp natural yogurt
  • 2 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

You will need

  • metal or soaked wooden skewers

Method

  1. Heat your barbecue for cooking over direct heat. Very finely chop the onion and put it in a bowl with the lamb mince, ras el hanout, harissa (if you want a hit of chilli), coriander and mint, and season. Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it’s a bit too thick.

  2. Thread the meatballs onto skewers, alternating them with padron peppers or chillies. Use two meatballs for short skewers, and three or four for longer ones.

  3. The coals are ready when they’re ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides – they should take 10 mins at the most. Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the flatbreads. Serve the skewers with the flatbreads, sauce, lemon, veg and the coriander, mint and chilli flakes scattered over, if you like.

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