Grilled Meatball, Halloumi, and Baby Squash Skewers
Photo: Jeffrey Cross; Food Styling: Karen Shinto
This colorful appetizer would also make a great main dish–just double the recipe so each person gets two skewers. If you have vegetarian diners, you can build some of the skewers without meatballs.
How to Make It
Step 1
1
Soak 12 (10-in.) bamboo skewers in water about 30 minutes. Heat grill to medium (about 350°).
Step 2
2
Combine half of the rub with lamb in a bowl and shape into 12 balls. Brush cheese and squash with oil, then coat with remaining rub. Thread meatballs, cheese, and squash onto 6 double sets of skewers, holding skewers slightly apart and alternating ingredients.
Step 3
3
Grill, turning once, until meat is medium-rare, 7 to 8 minutes total.
Ingredients
1/2 pound ground lamb or beef
About 4 oz. halloumi cheese (buy extra in case some splits when skewered), cut into 6 cubes
1/2 pound mixed baby squash (pattypan and zucchini)
1 tablespoon olive oil
Directions
Step 1
1
Soak 12 (10-in.) bamboo skewers in water about 30 minutes. Heat grill to medium (about 350°).
Step 2
2
Combine half of the rub with lamb in a bowl and shape into 12 balls. Brush cheese and squash with oil, then coat with remaining rub. Thread meatballs, cheese, and squash onto 6 double sets of skewers, holding skewers slightly apart and alternating ingredients.
Step 3
3
Grill, turning once, until meat is medium-rare, 7 to 8 minutes total.
Search All of Sunset's Recipes
The Latest
Here’s How to Make the Coolest-Looking Container Garden (Hint: Ditch the Terracotta Pot)
