Meatballs on the grill — how fun! And not only novel, but delicious as well: the combination of spices and fresh herbs is wonderful in these savory morsels. Lemon halves are grilled alongside to squeeze over when serving and a lovely yogurt-tahini sauce tops it all off. The meatballs and the sauce can be made up to a day ahead for effortless entertaining.
¼ red onion, finely minced
1 lb. ground lamb
1 tsp. ground cumin
¼ tsp. ground cinnamon
2 mint sprigs, leaves finely chopped, plus extra to serve
4 cilantro sprigs, leaves finely chopped, plus extra to serve
3 tbs. plain yogurt
2 tbs. tahini
1 lemon, halved
2 mild green chilis, deseeded and halved
mint and cilantro leaves, to serve
In a large bowl, gently mix together the onion, lamb, cumin, cinnamon, mint, and cilantro. Season well, then roll into 12 meatballs. Thread onto metal skewers or bamboo sticks that have been soaked in water.
Combine the yogurt and tahini, then set aside.
Heat to grill to medium and cook the meatball kebabs for 10 minutes, turning occasionally. In addition, grill the lemon halves cut-side down until they are softened and slightly charred. Grill the green chilis until softened. Serve the meatballs with the tahini sauce and the grilled lemons and chilis. Scatter with extra mint and cilantro leaves.