Grilled Meatball, Halloumi, and Baby Squash Skewers

Photo: Jeffrey Cross; Food Styling: Karen Shinto
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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Julia Lee,

June 2012