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 Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 69%
  • Protein: 11g
  • Fat: 13g
  • Saturated fat: 5.4g
  • Carbohydrate: 2.3g
  • Fiber: 0.7g
  • Sodium: 357mg
  • Cholesterol: 39mg


  • 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


  1. 1. Soak 12 (10-in.) bamboo skewers in water about 30 minutes. Heat grill to medium (about 350°).
  2. 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. 3. Grill, turning once, until meat is medium-rare, 7 to 8 minutes total.
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