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Grilled Meatball, Halloumi, and Baby Squash Skewers

Photo: Jeffrey Cross; Food Styling: Karen Shinto
Total time 30 mins
Yield Serves 6
This colorful appetizer would also make a great main dish--just double the recipe so each person gets two skewers. If you have vegetarian diners, you can build some of the skewers without meatballs.


  • Fresh Zaatar Rub
  • 1/2 pound ground lamb or beef
  • About 4 oz. halloumi cheese (buy extra in case some splits when skewered), cut into 6 cubes
  • 1/2 pound mixed baby squash (pattypan and zucchini)
  • 1 tablespoon olive oil

Nutrition Information

  • calories 170
  • caloriesfromfat 69 %
  • protein 11 g
  • fat 13 g
  • satfat 5.4 g
  • carbohydrate 2.3 g
  • fiber 0.7 g
  • sodium 357 mg
  • cholesterol 39 mg

How to Make It

  1. Soak 12 (10-in.) bamboo skewers in water about 30 minutes. Heat grill to medium (about 350°).

  2. Combine half of the rub with lamb in a bowl and shape into 12 balls. Brush cheese and squash with oil, then coat with remaining rub. Thread meatballs, cheese, and squash onto 6 double sets of skewers, holding skewers slightly apart and alternating ingredients.

  3. Grill, turning once, until meat is medium-rare, 7 to 8 minutes total.