A recent Sunday night gathering with friends, I served the perfect no cook meal for a hot evening: garden party kebabs. Inspired by the last of the summer harvest: cherry tomatoes, young zucchini, sweet red peppers and a dozen small onions. Chopping a bounty of cucumbers into a minty yogurt dipping sauce, all served with a side of Tabbouleh Salad, it was so good, I am sharing the recipe below.
Lamb Meatballs for Garden Party Kebabs | Serves 6
Allow each guest to make their own kebob, and then assign a grill master to keep track of the cooking. Be sure the table is set in advance and wine served, because dinner cooks quickly.
1 large egg
1/2 cup bread crumbs
1/2 cup half and half
1 pound ground lamb
1/4 chopped fresh mint
1/4 cup chopped fresh summer savory
1/4 cup chopped parsley
few sprigs fresh rosemary
fresh ground salt and pepper
In a medium bowl, combine the egg, bread crumbs, half and half. Stir with a wooden spoon to blend. Add ground lamb and gently work in with your hands to blend with the egg mixture. Add the chopped herbs, season with salt and pepper.
Using a small ice cream scoop, form into one inch balls. Press firmly together, lay out in a single layer and chill until ready to grill. Prepare assorted vegetables, keep whole or trim into bite size pieces. Set into small bowls on a tray, along with a set of skewers.
Light the charcoal and get the grill hot. Set the table, serve the wine. Once the ashes are white hot, allow each guest to skewer their own dinner and place the kebabs on the grill. Assign a grill master to keep them turned. Allow 10-15 minutes for dinner to be served.
