Turkish Feta Lamb Kabobs Turkish Feta Lamb Kabobs

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2007



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.

Nutritional facts Per serving: about

  • Sodium 435 mg
  • Protein 26 g
  • Calories 286.0
  • Total fat 18 g
  • Cholesterol 144 mg
  • Saturated fat 9 g
  • Total carbohydrate 4 g


  • Iron 20.0
  • Folate 13.0
  • Calcium 12.0
  • Vitamin A 6.0
  • Vitamin C 5.0
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Turkish Feta Lamb Kabobs