Mediterranean Beef Meatball Skewers
by Jay Wadams
Inspired by Turkish kofte and Greek keftedes, this delicious recipe for Mediterranean Beef Meatball Skewers is perfect for an easy summer dinner. Serve with creamy homemade Tzatziki and fresh salad.
Ingredients
for the meatballs:
- 500 g ground / minced beef
- 50 g fresh bread crumbs
- 1 large red onion finely diced
- 1 bunch fresh parsley finely chopped
- 2 cloves garlic finely diced
- 1 egg beaten
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp sea salt
- ½ tsp mild chilli flakes
- pinch cinnamon
- freshly ground black pepper
for the skewers:
- 3 small zucchini
- 2 red bell peppers
- 2 red onions
- 2 Tbsp olive oil
to serve:
- Homemade Tzatziki
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat oven to 200°C / 400°F / Gas 6. If using wooden skewers, soak them in cold water for 10 minutes (this will stop them from burning). Place a metal rack on an oven tray and brush with oil.
- MAKE THE MEATBALLS: Combine all meatball ingredients in a large bowl. Use your hands to knead the mixture until smooth, then shape the mixture into 20-24 meatballs. Place the meatballs on a plate and transfer them to the fridge to firm up while you slice the vegetables.
- SLICE THE VEGETABLES: Cut the vegetables into bite-sized pieces, then set them aside.
- THREAD SKEWERS: Thread meatballs and vegetables onto skewers, alternating between the meatballs, zucchini, peppers and onions. I like to make a first skewer as an example and repeat the pattern each time. If you have leftover vegetables, thread them onto an extra skewer.
- BAKE: Place kabobs onto the prepared rack, brush with olive oil and bake for 25 minutes, until deep brown and cooked through. If you are unsure whether the meatballs are cooked, check the internal temperature with a meat thermometer (should read 70°C / 160°F), or simply cut into one (of yours!) to see that there are no traces of pink.
- SERVE: Serve with homemade tzatziki, rice, pita bread and a fresh Greek salad.
Notes
- If the meatball mixture is too wet, add more breadcrumbs, 1 tablespoon at a time until excess moisture has been absorbed. If the mixture is too dry, add water (or yoghurt) 1 tablespoon at a time until the mixture loosens.
- By preference, I use metal skewers when grilling. Not only do they conduct heat better, cooking the inside and outside evenly, but the meat also won’t cling to the skewers, so it is easy to eat. Unlike bamboo skewers, they can also be reused forever.
- To cook these skewers on a barbecue or gas grill, you'll need to cook them fairly gently over medium heat, turning occasionally until cooked through.
Nutrition
Serving: 2 skewers | Calories: 518kcal | Carbohydrates: 25g | Protein: 28g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 803mg | Potassium: 948mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3308IU | Vitamin C: 118mg | Calcium: 116mg | Iron: 5mg