Gluten-Free Grilled Lamb Beef Meatball Kebabs
Mediterranean-inspired grilled meatball kebabs combine ground beef and lamb with aromatic garlic and sweet paprika, shaped around skewers and charred over high heat. Paired with a vibrant roasted bell pepper salad dressed in olive oil and white balsamic vinegar, this dish brings bold flavors and satisfying textures together. The colorful pepper medley with Kalamata and green olives creates a fresh counterpoint to the rich, smoky meat. Perfect for summer entertaining or weeknight dinners when you want something special yet approachable.
Ingredients
- ¾ pound ground beef, 80/20 ratio of lean to fat
- ½ pound ground lambground pork1:1milder
less gamey flavor
- ½ medium yellow onion, peeled, grated and drained
- 6 cloves garlic, peeled and grated, any green center discarded
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 ¼ teaspoons freshly ground black pepper
- ½ teaspoon baking soda
- 1 large egg
- 8 red, orange, and/or yellow bell peppers
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon white balsamic vinegar
- 2 cloves garlic, peeled and grated, any green center discarded
- ½ teaspoon freshly ground black pepper
- ½ cup pitted Kalamata olives
- ½ cup pitted green Castelnuovo olives
Instructions
- 1
Soak 8 wooden skewers in water for 30 minutes if using
- 2
Combine beef, lamb, onion, and garlic in a bowl
- 3
Sprinkle with paprika, salt, pepper, and baking soda and toss gently
- 4
Add egg and mix to combine
- 5
Cover and refrigerate for about 30 minutes
- 6
Toast and peel the bell peppers without rinsing
- 7
Core, stem, remove seeds and ribs and cut into half-inch wide strips
- 8
Place peppers in nonreactive bowl with oil, vinegar, garlic, salt, and pepper and toss
- 9
Heat grill to high heat on one side and medium-low on another
- 10
Spray skewers with nonstick vegetable oil spray
- 11
Fashion meat mixture around each skewer in oblong shape 4 to 5 inches long
- 12
Grill each side on hot side for 5 to 6 minutes until deeply browned
- 13
Move to cooler area to finish cooking without burning
- 14
Serve immediately on bed of roasted pepper salad
Tips
Drain grated onion well to prevent excess moisture in the meatball mixture
The pepper salad can be made up to 3 days ahead and improves in flavor as it sits
Use a two-zone grilling method to get proper browning without overcooking the interior
Good to Know
Pepper salad keeps covered in refrigerator for up to 3 days
Formed kebabs can be covered and refrigerated for up to 3 hours before grilling
Serve kebabs immediately after grilling for best texture and temperature
Common Mistakes
Drain grated onion thoroughly to avoid soggy meatballs
Don't skip the chilling time to help meatballs hold together
Keep kebabs moving on grill to prevent burning
Substitutions
FAQ
Can I make the meatballs without skewers?
Yes, form into individual meatballs and grill in a basket or on foil with holes, turning frequently to cook evenly.
What if I don't have a two-zone grill setup?
Use medium heat throughout and watch carefully, moving kebabs to indirect areas or raising grill height to prevent burning.
How long will the cooked kebabs keep?
Store cooked kebabs in refrigerator for up to 3 days, though they're best served immediately after grilling for optimal texture.