Barbecue Lamb Meatball Kebabs

• red onion↗¼
• lamb400g g

  minced

• ras el hanout1 tsp
• harissa1 tsp

  (optional)

• mint↗2

  sprigs, finely chopped, plus a few whole leaves for garnish

• coriander↗4

  sprigs, finely chopped, plus a few whole leaves for garnish

• padron peppers↗1 упаковка

  or mild green chilies

• olive oil↗1 tbsp
• lemon↗1

  cut into quarters

• flatbread↗

  (or gluten‑free alternative), for serving

• cucumber, carrot (julienne) and red onion (rings), soaked in lemon juice↗

  for serving

• chili flakes↗

  for serving (optional)

• natural yogurt↗3 tbsp
• tahini↗2 tbsp
• skewers

  metal or soaked in water

Step-by-step instructions

1. 1

   Preheat the grill for direct heat cooking. Finely chop the red onion and place it in a bowl with the minced lamb, ras el hanout, harissa (optional), coriander, mint, and salt and pepper to taste. Knead and mix well by hand, then divide the mixture into 12–16 portions and shape each into a ball. Prepare the sauce by mixing yogurt, tahini, olive oil, and, if needed, a splash of water to reach the desired consistency.

2. 2

   Thread the balls onto skewers, alternating them with pieces of padron pepper or mild green chili. Use short skewers for two balls each, long skewers for three to four.

3. 3

   When the charcoal is lit and turns gray‑ash, place the skewers on the grill. Grill, turning occasionally, until the balls are browned on all sides – about 10 minutes. Place the lemon cut‑side down so it softens and browns. When the skewers are done, quickly grill the flatbread. Serve the kebabs with the bread, sauce, lemon, vegetables and sprinkle with coriander, mint and chili flakes to taste.