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Moroccan-Style Lamb Meatball Kebabs

Moroccan-Style Lamb Meatball Kebabs
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Soak 8 skewers in water for at least 15 minutes.
  3. Mix together the lamb or beef, onion, garlic, pine nuts, parsley, cumin, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Form the mixture into 1-inch balls and thread onto the skewers. Grill, turning occasionally, until cooked through, 8 to 12 minutes. Drizzle with the hot sauce.
By August, 2013

Nutritional Information

  • Per Serving
  • Calories 427
  • Fat 31g
  • Sat Fat 11g
  • Cholesterol 124mg
  • Sodium 378mg
  • Protein 33g
  • Carbohydrate 3g
  • Sugar 1g
  • Fiber 1g
  • Iron 3mg
  • Calcium 43mg
What does this mean? See Nutrition 101 .

Quick Tip

Crate and Barrel stainless steal vegetable skewers
Resist the urge to make these meatballs any bigger than 1 inch in diameter. The bigger and heavier they get, the more likely they are to split when you turn them.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.