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Greek Lamb Kabobs
Prep Time:
20 minutes
Cook Time:
15 minutes
15 servings

2 lb. H-E-B Natural Ground Lamb

6 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

1/2 c. chopped shallots

1/2 c. chopped cilantro

1/4 c. chopped fresh mint leaves

2 tsp. Hill Country Fare Ground Cumin

2 H-E-B Large Grade A Eggs, beaten

3/4 c. Hill Country Fare Whole Wheat Bread Crumbs

• salt and pepper

15 bamboo skewers, soaked in water 20 minutes

• grilling mesh


1/2 c. H-E-B Texas Twists Creamy Cilantro Cotija Dressing

1 c. H-E-B Crumbled Feta Cheese

2 Roma tomatoes, thin sliced

15 H-E-B Mini Finger Rolls, sliced open lengthwise


Combine ground lamb, garlic, shallots, cilantro, mint, cumin, beaten e
ggs and bread crumbs in bowl and season to taste with salt & pepper. G
ently mix (over mixing will make patties tough). Divide lamb mixture i
nto 30 meatballs and place on foil lined baking sheet. Thread 2 meatba
lls per skewer. Cover with plastic wrap and keep refrigerated until re
ady to grill.
Prepare charcoal or gas grill for cooking (375°F). Grill lamb meat
ball skewers on grilling mesh with the lid down for 3 minutes per side
or until internal temperature reaches 145°F. Serve warm on finger
rolls with creamy cilantro dressing, sliced tomatoes and crumbled fet
a cheese.

Nutritional Information

Serving size: 2, Calories: 200, Total Fat: 13g, Saturated Fat: 5g, Cho
lesterol: 85mg, Sodium: 150mg, Carbohydrates: 3g, Protein: 16g


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