If you enjoy bold flavors and tender grilled meat, these sweet and sour lamb meatball kebabs will quickly become a favorite. This recipe brings together juicy lamb with a tangy, slightly sweet sauce that perfectly complements the smoky char from the grill. Adapted from a recipe from The Daring Gourmet, this version uses lamb for a richer, elegant taste that pairs beautifully with the vibrant sauce.
Whether you’re planning a backyard barbecue, a family dinner, or a special occasion meal, these kebabs offer a unique twist on classic grilled meat. They are easy to prepare, cook quickly, and deliver a satisfying balance of flavors that will impress your guests or delight your family.
Ingredients
- 1 pound Grassfed Ground lamb
- 1/3 c. Panko Bread crumbs (or GF breadcrumbs)
- 1 Egg (to hold the mixture together)
- 2 teaspoons dried parsley or 2 T fresh parsley, chopped
- 1/2 teaspoon mint flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Kebabs
- 1 fresh ripe pineapple, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large yellow or orange bell pepper, cut into 1-inch cubes
- 1 large sweet onion, cut into 1-inch cubes
- 1 lb Wild Type Ranch sliced bacon, cut into 1-1.5 inch lengths
For the Sweet and Sour Sauce (or substitute your favorite bottled)
- 2/3 cup low sugar apricot, peach or orange jam/marmalade
- 3 T ketchup
- 2 T soy sauce
- 2 T apple cider vinegar
- 1/4 teaspoon garlic powder
- 1 T cornstarch mixed with 2 T water (to thicken)
Additional Items
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Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)
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Olive oil for brushing
Directions
Preparing the Lamb Meatballs
Mix the ground lamb and other ingredients in a large bowl. Form into 1-inch meatballs, Yields about 24 meatballs.
Making the Sweet and Sour Sauce
The sauce is what sets these kebabs apart. It combines tangy vinegar with sweetness and a hint of spice from ginger and garlic.
How to make the sauce:
- Combine all sauce ingredients in a small saucepan.
- Bring to a simmer over medium heat.
- Add the cornstarch slurry slowly while stirring to thicken the sauce.
- Cook for another minute until glossy and thickened.
- Remove from heat and let cool slightly before brushing on the meatballs.
This sauce can also be served on the side for dipping.
Preparing the Skewers
Thread 6 metal or bamboo skewers with alternating meatballs, vegetabes and pineapple. We suggest putting a slice of bacon on each side of a meatball, flanked by bell pepper slices.
Lightly brush or spray the skewers with olive oil
Grilling the Kebabs
Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
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Place the skewers on the grill and cook for about 10-12 minutes total.
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Turn the kebabs every 3-4 minutes to ensure even cooking and nice grill marks.
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During the last few minutes, brush the meatballs generously with the sweet and sour sauce.
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Cook until the internal temperature reaches 160°F (71°C) for safe consumption.
If you don’t have a grill, you can also cook the kebabs in a hot oven on a baking sheet.
Serving Suggestions
These lamb meatball kebabs are versatile and pair well with many sides:
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Rice or couscous: The sauce soaks into grains beautifully.
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Grilled vegetables: Peppers, zucchini, and onions complement the meat.
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Fresh salad: A crisp cucumber and tomato salad adds brightness.
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Flatbreads or pita: Great for making wraps with the meatballs and sauce.
For an extra touch, sprinkle chopped fresh herbs like parsley or mint over the kebabs before serving.
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