I went for balance of intensity of flavour after being inspired by our staff BBQ which was roasted leg of lamb flame seared on my Kamado Joe charcoal grill known as the Red Dragon. This week's kicked-up snack is lamb meatball skewers with a dipping sauce which is the perfect pairing for a big and bold red wine.
Ingredients
- 500g ground lamb
- 1 cup chopped onion
- 3 cloves of garlic, finely minced
- 1 tbsp. olive oil
- ½ cup gluten-free breadcrumbs
- ½ tsp. ground cumin
- 1 egg
- Grated zest and juice of ½ lime
- ½ cup flat leaf parsley, chopped
- 2 tbsp fresh mint, chopped
- ½ tsp salt
- Ground pepper to taste
- 8-12 wooden bamboo skewers soaked in water
Z Dipping Sauce:
- 1 cup lactose free yoghurt
- 2 tbsp fresh mint, chopped
- 1 tsp. grated lemon zest or ½ a lemon, 1 tsp of freshly squeezed juice
- ½-1/3 cup of Jerabees Honey (or local honey)
- Salt and pepper to taste
Directions
In a skillet, add olive oil to the pan and add the onions and garlic when the surface starts to shimmer.
Cook until the onions are translucent, and then place all the ingredients in a bowl with the ground lamb and mix. The consistency should be such that you can easily form meatballs, if it is too soft, add a little bit more of the breadcrumbs.
Roll the mixture into meatballs and thread onto the skewers, preheat your grill or BBQ burners to high
Cook the skewers on the grill or BBQ for approximately 6 minutes per side or until the internal temp is 160F
For the sauce, add all the ingredients into the bowl, mix well, and taste. I ended up adding a little bit more of the honey to balance with the acid of the lemon.
