Moroccan-Style Lamb Meatball Kebabs

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

Ingredients

Directions

  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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