Greek Lamb Meatball Skewers with Herbed Coconut Yogurt

Instructions

1. 01

   Preheat the oven to 425°F (220°C) and line a sheet pan with parchment. If using wooden skewers, soak them in cold water while the oven heats.

2. 02

   In a medium bowl, combine the ground lamb, grated onion (with its juices), rosemary, parsley, oregano, grated garlic, and sea salt. Mix gently with your hands until just combined — overworking the meat makes the meatballs tough.

3. 03

   Divide the mixture into 8 equal portions and roll each into a meatball (about 30g each). Thread 2 meatballs onto each skewer, leaving a small gap between them so the heat can circulate.

4. 04

   Brush the meatballs lightly with the olive oil and lay the skewers on the parchment.

5. 05

   Roast 10–12 minutes, turning the skewers once halfway through, until the meatballs are browned outside and cooked through (internal temperature 160°F / 71°C).

6. 06

   While the skewers roast, stir together the coconut yogurt, dill, lemon zest, and lemon juice in a small bowl. Taste and adjust with a small pinch of salt only if needed.

7. 07

   Rest the skewers for 2 minutes, then serve 2 skewers per person with the herbed coconut yogurt alongside for dipping.