Meatball kebabs of ground beef and lamb with grated onion, garlic, and sweet paprika. No binders. Chilled, skewered, and grilled until charred. Pure meat, pure flavour.
Most meatball recipes use too many binders and not enough meat. This one uses none. Ground beef and ground lamb, grated onion (drained), grated garlic, sweet paprika, and salt. That is it. No breadcrumbs, no egg, no milk. The meat holds itself together because you mix it well and chill the meatballs for at least two hours before grilling.
Lamb and beef together is traditional in Mediterranean kebabs. The combination is richer than beef alone and less gamey than all lamb. Sweet paprika stains the meat a warm red-orange and you taste it as a mild, smoky warmth without any heat. Grilled ten to twelve minutes, turning occasionally, until charred on the outside. These don’t last long here.
Tips for Making Meatball Kebabs
Drain the grated onion
Grate the onion into a bowl and let it sit in a fine-mesh sieve for fifteen minutes until most of the liquid drains out. Wet onion makes the meatballs fall apart.
The drained onion adds moisture and sweetness without making the mixture soggy.
Chill for at least two hours
Form the meatballs and place them on a tray in the fridge. Two hours minimum. Overnight is better. Cold meatballs hold their shape on the grill.
Thread onto skewers just before grilling. If using wooden skewers, soak them in water for thirty minutes first.
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Grilled Meatball Kebabs and Roasted Pepper Salad
Total Time: 35 minutes
Yield: 4 servings 1x
Description
Large, juicy meatballs inspired by Balkan cuisine, served with a vibrant roasted pepper salad.
Ingredients
Units
Scale
Instructions
- Combine the ground beef, ground lamb, onion, garlic, paprika, and salt in a bowl.
- Mix until well combined and form into meatballs.
- Preheat the grill to medium-high heat.
- Thread the meatballs onto skewers.
- Grill the meatball kebabs until cooked through, about 10-12 minutes, turning occasionally.
- Serve with roasted pepper salad.
Notes
Kalamata (also spelled Calamata) olives are purplish-brownish olives from Greece that are salty and pungent.
Castelvetrano (sometimes also known as Castelnuovo) olives are large, bright green, meaty, almost buttery olives from Sicily, with a flavor that is milder than your typical olive.
Once you have grated the onion into a bowl, transfer it into a fine-mesh sieve. Set the sieve over the bowl and let it drain for 15 minutes, or until most of its liquid has been released and it no longer drips.
To grill peppers, heat a grill to high heat. Rub each pepper with a little olive oil and place on the hottest part of the grill. Let the peppers grill, turning occasionally with tongs, until the skin blackens all around. If you prefer to roast them the night before, preheat the oven to 350°F. Rub each pepper lightly with a little olive oil, place on a baking sheet, and roast for 50 minutes to 1 hour, until tender but not brown. If you have a gas stovetop, you can put the oiled peppers right on the grates of the hottest, highest flame you have and allow them to blacken all round, turning them occasionally with large tongs and working in batches as necessary. Whichever way you cook them, place the warm peppers into a bowl and cover with plastic wrap. Cool to room temperature. Peel off the skin. Cut open and remove the stems and seeds. It’s fine if there is a little burned skin left on the peppers. Do not rinse them. Proceed as your recipe instructs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 25
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
Frequently Asked Questions
Why no breadcrumbs or egg?
The meat mixture, well-mixed and chilled, holds together on its own. Breadcrumbs and egg add filler. Without them, the meatball tastes like pure meat and spice.
Can I use only one type of meat?
All beef is leaner and drier. All lamb is richer and fattier. The combination is balanced. If you use only one, add a tablespoon of olive oil to the mixture for moisture.
What is the roasted pepper salad mentioned?
The recipe suggests serving with a roasted pepper salad. Char whole peppers on the grill or in the oven, peel, seed, and slice into strips. Dress with olive oil, salt, and a squeeze of lemon.