Italian-Mediterranean Lamb Meatball Skewers Recipe

Juicy ground lamb meatballs infused with Italian herbs, garlic, and Parmesan, then skewered with colorful bell peppers and red onions. Grilled to perfection, these Italian-Mediterranean skewers burst with fresh oregano, lemon zest, and a hint of fennel for an irresistible fusion of classic Italian and vibrant Mediterranean tastes in every bite.

Why You’ll Love This Recipe:

These lamb meatball skewers are a total crowd-pleaser that feels special yet comes together surprisingly easily. The rich, slightly gamey lamb pairs beautifully with classic Italian seasonings like oregano, basil, and Parmesan, while lemon zest and a touch of fennel seed bring that unmistakable Mediterranean sunshine.

Grilling gives the meatballs a gorgeous char and smoky edge, and threading them with veggies makes every bite colorful, juicy, and balanced. They’re perfect for summer barbecues, casual dinner parties, or even a fun weeknight meal when you want something beyond ordinary.

The combination of tender meat, caramelized vegetables, and bright flavors will have everyone reaching for seconds — and they look stunning on the plate!

Yield: 6 servings

Italian-Mediterranean Lamb Meatball Skewers Recipe

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Juicy Italian-seasoned lamb meatballs grilled on skewers with veggies — a fresh, flavorful Mediterranean-Italian fusion delight.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 20 minutes

Total Time 55 minutes

Ingredients

For the meatballs (makes about 12–14):

• 1 lb (450g) ground lamb
• ½ cup fresh breadcrumbs (soaked in 2 Tbsp milk for 5 minutes)
• 1 large egg
• ⅓ cup freshly grated Parmesan cheese
• 3 garlic cloves, minced
• ¼ cup finely minced red onion
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp fresh oregano, finely chopped (or 1 tsp dried)
• 1 Tbsp fresh basil, finely chopped
• Zest of 1 lemon
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp fennel seeds, lightly crushed
• ½ tsp ground cumin (optional, for extra Mediterranean warmth)

For the skewers:

• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 large red onion, cut into wedges
• Olive oil, for brushing
• Extra salt & pepper

For serving (optional but recommended):

• Tzatziki, lemon wedges, warm pita, or a simple arugula salad

Instructions

1. Get everything ready — In a small bowl, soak your breadcrumbs in milk for 5 minutes until soft and mushy. This little trick keeps everything super juicy!
2. Mix the magic — In a large bowl, combine ground lamb, soaked breadcrumbs, egg, Parmesan, minced garlic, onion, parsley, oregano, basil, lemon zest, salt, pepper, fennel seeds, and cumin. Use your hands (the best tool!) and mix gently just until everything comes together — don’t overdo it!
3. Shape the beauties — Scoop out about 2 tablespoons of mixture and roll into nice round meatballs (about golf ball size). Place them on a parchment-lined plate. You should get 12–14 perfect little gems.
4. Chill for success — Pop the meatballs in the fridge for 15–20 minutes. This helps them firm up so they stay together beautifully on the skewers.
5. Prep those colorful veggies — While waiting, cut your bell peppers and red onion into bite-sized chunks. Toss them lightly with olive oil, salt, and pepper.
6. Thread with love — Preheat your grill to medium-high (about 400°F/200°C). Take soaked wooden or metal skewers and thread alternating meatballs, red onion wedges, and bell pepper pieces — aim for 3–4 meatballs per skewer with veggies in between.
7. Oil & season — Lightly brush the assembled skewers with olive oil and sprinkle a pinch more salt and pepper over everything.
8. Grill time! — Place skewers on the hot grill. Cook 12–15 minutes total, turning every 3–4 minutes for even charring and beautiful grill marks. Meatballs should reach 160°F (71°C) inside.
9. Rest & admire — Remove skewers and let them rest 3–5 minutes — the aroma will drive everyone wild!
10. Serve with flair — Arrange on a big platter, squeeze fresh lemon over top, scatter extra herbs, and serve with tzatziki, pita, or a crisp salad. Watch them disappear!

Notes

• If grilling isn’t possible, bake at 425°F (220°C) for 18–22 minutes, flipping halfway and broiling briefly for color.
• These taste even better the next day — perfect for meal prep or leftovers in wraps!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 406Total Fat 21gSaturated Fat 9gUnsaturated Fat 12gCholesterol 117mgSodium 756mgCarbohydrates 25gFiber 3gSugar 4gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use metal skewers for easy grilling (no soaking needed); if using wooden/bamboo, soak them in water for 30 minutes to prevent burning.
• Don’t overmix the meatball mixture — gentle handling keeps them tender and prevents toughness.
• Chill the formed meatballs for 15–20 minutes before skewering; this helps them hold their shape on the grill.
• Oil the grill grates well and preheat properly to get beautiful char marks without sticking.
• Turn the skewers gently with tongs every 2–3 minutes for even cooking.
• Let the skewers rest 3–5 minutes after grilling — the juices redistribute for maximum tenderness.
• For extra Italian flair, brush lightly with olive oil and sprinkle fresh basil at the very end.

Ingredients Notes:

• Ground lamb — choose 80/20 or slightly fattier for juicy results; lamb’s natural richness stands up beautifully to bold herbs and grilling.
• Fresh breadcrumbs — soaked briefly in milk or water, they keep the meatballs light and moist (panko works in a pinch, but fresh is best).
• Parmesan cheese — adds that signature Italian umami and saltiness; use freshly grated for the best flavor and melt.
• Fresh garlic & onion — essential aromatic base; finely mince or grate for even distribution.
• Fresh herbs (oregano, basil, parsley) — bring brightness and authentic Italian-Mediterranean character; dried can work but fresh makes a noticeable difference.
• Lemon zest — adds a citrus pop without extra liquid; use a microplane for fine zest.
• Fennel seeds — lightly crushed, they give a subtle anise note that bridges Italian sausage flavors with Mediterranean profiles.
• Bell peppers & red onion — provide sweetness, crunch, and color; choose firm, vibrant ones for best texture after grilling.

Variations and Substitutions:

• Protein swap — use ground beef, turkey, or a 50/50 lamb-beef mix if you prefer milder flavor or lower fat.
• Cheese — substitute Pecorino Romano for a sharper bite, or omit for dairy-free (add extra herbs for flavor).
• Gluten-free — swap breadcrumbs for gluten-free breadcrumbs or crushed pork rinds/almond flour.
• Spice level — add ½ tsp red pepper flakes or a pinch of chili for gentle heat.
• Herb variations — try fresh mint or dill for a stronger Mediterranean twist, or rosemary for deeper Italian notes.
• Veggie options — add zucchini chunks, cherry tomatoes, or mushrooms to the skewers.
• Oven instead of grill — bake at 425°F (220°C) for 18–22 minutes, flipping halfway (broil last 2 minutes for char).
• Egg-free — replace egg with 2 Tbsp yogurt or a flax egg for binding.

Storage Options:

• Refrigerator — Store cooked skewers (off the skewers) in an airtight container for up to 3–4 days.
• Freezer — Freeze uncooked formed meatballs (not skewered) for up to 3 months; thaw overnight in fridge before skewering and cooking. Cooked meatballs freeze well for 2 months.
• Reheating — Warm gently in a 350°F oven for 8–10 minutes or microwave in short bursts to avoid drying out.

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