Meatballs on skewers served on flatbreads

Barbecued meatball kebabs

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(4 ratings)

Prep: 30 mins Cook: 10 mins Direct heat


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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  • ¼ red onion
  • 400g lamb mince



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

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



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

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



    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



    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



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

  • 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



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

You will need

  • metal or soaked wooden skewers


  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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Comments, questions and tips

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29th Jun, 2019
Decent taste but totally disintegrated over the BBQ and all had to be transferred to be cooked in the oven...kind of defeating the point. I added an egg in the hope it would help them bind better, but unfortunately not
30th Jul, 2017
Not bad but needed more harissa & ras-el hanout than the recipe stated along with more tahini & yoghurt in the sauce.The quantities also don't stack up as a main course on it's own, we're not gluttons but 100 grams of mince per person isn't a lot! I'd give this another go but it needs far more flavour
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