Greek Meatball Kebabs With Lemon Dip

Greek Meatball Kebabs With Lemon DipFrom Diabetes Cookbook

These little meatballs, made from a mixture of minced lamb and rice, flavored with thyme, lemon and nutmeg, are grilled on cocktail sticks with vegetables for easy eating. The classic Greek egg and lemon dipping sauce has a tangy flavor, which is a perfect partner for the meatball kebabs.


  • 2 tbsp long-grain rice
  • 2 small red onions
  • 14 ounces lean minced lamb
  • 1 small onion, very finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh thyme, plus extra to garnish (optional)
  • 1⁄2 tsp grated nutmeg
  • Finely grated zest of 1 lemon
  • Salt and pepper
  • 1 large red pepper, deseeded and cut into 24 small squares
  • Extra virgin olive oil for brushing
    For the dip:
  • 1 1⁄2 tsp arrowroot
  • Juice of 2 small lemons
  • ½ cup chicken stock
  • 1 small egg
  • 2 tsp chopped fresh thyme
  • Salt and pepper

    How to make it   55 minutes

  • 1

    Place the rice in a saucepan, cover with cold water and bring to the boil. Cook for 10 minutes or according to the packet instructions. Drain and set aside.

  • 2

    Soak 24 long wooden cocktail sticks in warm water for about 10 minutes, then drain. Preheat the grill to moderate.

  • 3

    Cut each red onion into 12 thin wedges, keeping them attached at the root end so each wedge remains intact.

  • 4

    Combine the minced lamb, finely chopped onion, cooked rice, garlic, thyme, nutmeg and lemon zest in a bowl, then season with salt and pepper to taste. Mix together well using your hands. Shape the meat mixture into 24 small balls.

  • 5

    Thread a meatball, 1 red onion wedge and 1 piece of pepper onto each cocktail stick. Arrange in one layer on the grill tray. Brush lightly with the oil, then grill for 15–18 minutes, turning occasionally, until golden brown and thoroughly cooked.

  • 6

    Meanwhile, make the dip. Mix the arrowroot with about half of the lemon juice, then stir in the rest. Heat the stock in a small saucepan until boiling, then stir in the arrowroot and lemon juice mixture. Bring back to the boil, stirring constantly, then remove from the heat.

  • 7

    Put the egg in a bowl and whisk lightly. Slowly pour in the hot stock mixture in a thin, steady stream, whisking constantly. Return to the pan and whisk over a low heat for about 4 minutes or until the sauce is smooth and thick. Do not boil or the egg may curdle and spoil the texture. Stir in the chopped thyme, then season with salt and pepper to taste.

  • 8

    Serve the kebabs with the hot lemon sauce, sprinkling with thyme, if you like. Allow two kebabs per person.

  • Nutritional Information(per serving)

    • Calories: 75
    • Fat: 4 g
    • Saturated Fat: 2 g
    • Sodium: 91 mg
    • Carbs: 4 g
    • Sugars: 1 g
    • Protein: 7 g
    • Fiber: 0.5 g

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