Tested till perfect Turkish Feta Lamb Kabobs

Turkish Feta Lamb Kabobs

Serve versatile juicy meatballs a number of ways, such as in warmed tomato sauce alongside parsleyed rice, or in pitas topped with minted yogurt, cucumber and tomato.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1eggeggs
  • 1/4 cup 1/4cupfresh bread crumbs
  • 2 tbsp 2tbspchopped fresh mint
  • 2 tbsp 2tbspparsley
  • 4 4garlic clovegarlic cloves, minced
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspcoriander
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lblean ground lamb, or beef (or combination)
  • 1/2 cup 1/2cupcrumbled feta cheese
To change the number of servings, enter the number, then press "calculate". or reset


In large bowl, beat egg; stir in bread crumbs, mint, parsley, garlic, cumin, coriander, salt and pepper. Add lamb and feta; mix just until combined. Shape into 16 balls; thread 4 onto each of 4 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place on greased grill over medium heat; close lid and grill, turning occasionally, until digital thermometer inserted into centre reads 160°F (71°C), about 12 minutes.

Additional information : Tip: To use wooden skewers, thread only 2 meatballs onto each for easier manoeuvring. Or omit skewers and fry balls in nonstick skillet over medium heat for about 10 minutes.

Nutritional Information Per serving: about

cal 286 pro 26g total fat 18g sat. fat 9g
carb 4g fibre 1g chol 144mg sodium 435mg

% RDI:

calcium 12 iron 20 vit A 6 vit C 5
folate 13
All rights reserved. TVA Group Inc. 2015