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Grilled Lamb Meatballs with Za'atar
and grilled vegetable salad

Active: 45 Total: 45

These Turkish-style meatballs on skewers are inspired by a recipe from our early archives but include a new mix of spices and a colorful salad on the side.
Smarts: Be sure to check out the video linked in the recipe for tips on assembling these unique skewers.



Grilled Lamb Meatballs with Za'atar:
  • Skewers, wooden or metal - 12
  • Garlic - 2 cloves , chopped
  • Mint - 1 Tbsp , chopped
  • Cumin - 1 tsp
  • Za'atar - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Ground lamb - 1 lb (sub any ground meat)
Grilled Vegetable Salad:
  • Mustard, Dijon - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Zucchini - 12 oz
  • Bell peppers, red - 1 , quartered
  • Mixed greens - 6 oz
  • Walnuts, halves or pieces - 2 oz


  1. Skewers - If using wooden skewers, soak in water for 15 minutes to prevent burning.

  2. Make vinaigrette - Whisk together mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Zucchini / Bell peppers / Garlic - Slice zucchini into spears. Quarter bell peppers. Chop garlic. Store zucchini and bell peppers together. Store garlic separately. (Can be done up to 5 days ahead)

  4. Meatballs - Chop mint. Mix together mint, garlic, cumin, za’atar, chili powder, salt, and lamb. Roll into long meatballs. Skewer if desired. (Can be done 1 day ahead)

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  1. If cooking on a grill: Heat grill to 400F / 204C degrees.

  2. If cooking in the oven: Heat oven to 425F / 232C degrees. Line a sheet pan with foil. Brush with some oil or spray with nonstick cooking spray. Place meatballs and vegetables on sheet pan.

  3. {grill}: When grill is hot, brush grates with some oil. Grill meatballs and vegetables on all sides over direct heat until meatballs are cooked through and vegetables are tender. This should take 6 to 8 minutes for meatballs and 4 to 6 minutes for vegetables (move vegetables to the sides of the grill if they start to blacken).

  4. {oven}: Bake meatballs and vegetables, turning halfway through cooking, until meatballs are cooked through and vegetables are tender, 12 to 16 minutes.

  5. Transfer zucchini and bell peppers to a cutting board. Let cool for a few minutes before chopping into bite-sized pieces.

  6. Toss chopped vegetables with mixed greens and walnuts. Add vinaigrette until salad is dressed to your liking.

  7. Serve meatballs with salad on the side. Enjoy!



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