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lamb meatball eggplant skewers

Lamb meatball and eggplant skewers

Grilled Lamb Meatball and Eggplant Skewers are an easy Mediterranean-inspired dinner made with juicy lamb meatballs, eggplant, tomatoes, and red onion. Perfect for grilling season and packed with flavor.
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Servings: 8 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.
    lamb meatball eggplant skewers

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.
    lamb meatball eggplant skewers

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

I usually do 2 meatballs per skewer and 1 serving is 2 skewers. 

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.