If you’re looking for a grilling recipe that’s a little different but surprisingly simple, these grilled lamb meatball and eggplant skewers are about to become a new favorite (I’ve also included oven instructions!). Tender, juicy lamb meatballs are threaded onto skewers with chunks of eggplant, tomatoes, and red onion, then grilled until perfectly charred and flavorful. A sprinkle of sumac adds a bright, citrusy note that makes every bite pop. They’re easy enough for a weeknight dinner but impressive enough to serve at a summer gathering, and they pair beautifully with rice, pita, or a simple salad.
Why You’ll Love This Recipe
- Easy to make – using a cookie scoop helps create evenly sized meatballs that cook consistently.
- Full of Mediterranean flavor – sumac, lamb, grilled vegetables, and olive oil create an irresistible combination.
- Perfect for grilling season – everything cooks together on one skewer for easy prep and cleanup.
- Customizable – use ground beef instead of lamb (or ground chicken) and swap vegetables based on what you have on hand.
- Great for entertaining – these colorful skewers look beautiful on a platter and are always a crowd-pleaser.
- Naturally gluten-free – no breadcrumbs needed.
Tips For Success
- Keep the meatballs uniform in size so they cook evenly. A 1½-tablespoon cookie scoop works perfectly.
- Cut the vegetables into larger chunks to help them stay securely on the skewers while grilling.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Here are metal skewers
- Don’t pack the ingredients too tightly together on the skewers. Leaving a little space allows the heat to circulate and helps everything cook evenly.
- Oil the grill grates before cooking to help prevent sticking.
- Lamb is done when the meatballs reach an internal temperature of 160°F.
Customizations
- Swap the ground lamb for ground beef, turkey, or chicken.
- Add zucchini, bell peppers, or mushrooms to the skewers.
- Stir chopped fresh parsley or mint into the meat mixture for extra freshness.
- Serve with a drizzle of tzatziki, garlic yogurt sauce, or tahini sauce.
- Add a pinch of cumin or smoked paprika to the meat mixture for additional flavor.
- If you don’t have sumac you can use lemon zest
- Make them spicy with a pinch of red pepper flakes.
- You can grill or bake these skewers.
Serving Suggestions
These skewers pair wonderfully with:
- Fluffy rice, couscous or quinoa
- Warm pita bread
- Tzatziki or cucumber yogurt sauce
- Tomato cucumber salad
- Roasted potatoes
- Arugula grapefruit salad
Frequently Asked Questions
Can I make these skewers ahead of time?
Yes! You can mix and shape the meatballs up to 24 hours in advance and store them covered in the refrigerator. You can also assemble the skewers a few hours ahead of time and refrigerate until ready to cook.
Can I use ground beef instead of lamb?
Absolutely. Ground beef works wonderfully in this recipe and is a great option if you’re not a fan of lamb or simply have beef on hand.
Do I have to use skewers?
No. If you prefer, you can arrange the meatballs and vegetables on a sheet pan and roast everything together. You’ll still get all the delicious flavors without the assembly.
What does sumac taste like? What can I use instead of sumac
Sumac has a bright, tangy, lemon-like flavor that adds freshness and balances the richness of the lamb. If you don’t have sumac, a squeeze of fresh lemon juice before serving can provide a similar brightness.
How do I know when the meatballs are done?
The most reliable method is using an instant-read thermometer. Lamb and beef meatballs should reach 160°F in the center.
Can I freeze the meatballs?
Yes. The uncooked meatballs freeze beautifully. Place them on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before assembling the skewers.
What should I serve with lamb meatball skewers?
These skewers pair perfectly with rice, couscous, pita bread, hummus, tzatziki, Greek salad, or a simple cucumber and tomato salad.
Can I make these without eggplant?
Definitely. Zucchini, bell peppers, mushrooms, or even extra onion make great substitutes if eggplant isn’t your favorite.
Storage & Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or gently warm in a skillet until heated through. Leftover meatballs are also delicious tucked into pita bread with a little tzatziki for an easy lunch the next day.
These grilled lamb meatball and eggplant skewers prove that a handful of simple ingredients can create something truly special. The combination of juicy meatballs, smoky grilled vegetables, and bright sumac makes every bite packed with flavor. Whether you’re hosting friends, firing up the grill for a family dinner, or simply looking for a fresh way to enjoy lamb, these skewers are an easy recipe you’ll find yourself making all summer long.
Lamb meatball and eggplant skewers
Equipment
- 8-12 skewers I like metal skewers best
Ingredients
For the lamb meatballs
- 1 lb ground lamb or ground beef/turkey/chicken
- 1 teaspoon sumac
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Kosher salt
For the skewer ingredients
- 1 medium eggplant diced into large inch chunks
- 2-3 roma tomatoes cut into wedges (usually 4-6 per tomato)
- 1 medium red onion cut into large chunks
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sumac
- 1/2 teaspoon salt and fresh ground pepper
Instructions
- Mix all meatball ingredients. Form into 1.5 tbs sized meatballs
- Assemble the skewers by alternating onion, meatball, eggplant, tomato, onion, meatball, and onion until the skewer is full. I usually do 2 meatballs per skewer.
For Grilling
- Preheat your grill to medium-high heat (about 400-425°F).
- Place the assembled skewers on a platter and drizzle generously with olive oil. Season with kosher salt, black pepper, extra sumac, and a sprinkle of garlic powder.
- Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes so all sides cook evenly.
- Grill until the vegetables are tender and lightly charred and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F.
- Remove from the grill and let rest for 3-5 minutes before serving.
Oven instructions
- Preheat the oven to 425°F.
- Assemble the skewers as directed and place them on a parchment-lined baking sheet or a wire rack set over a baking sheet.
- Drizzle with olive oil and season with salt, pepper, extra sumac, and garlic powder.
- Bake for 20-25 minutes, turning once halfway through, until the meatballs are cooked through and the vegetables are tender.
- For a little extra color and char, broil for 2-3 minutes at the end of cooking, keeping a close eye on them.
- The meatballs should reach an internal temperature of 160°F for lamb or beef.
Video
Notes
Grilling Tips
- If your eggplant is especially large or dense, cut it into slightly smaller pieces so it cooks at the same rate as the meatballs.
- Don't crowd the ingredients too tightly on the skewer—leaving a little space helps everything cook more evenly.
- If flare-ups occur from the lamb fat, move the skewers to indirect heat for a few minutes.
- Finish with a squeeze of fresh lemon juice and a sprinkle of parsley or mint for extra brightness.
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