We had some lamb leftover in the fridge and Jessica suggested experimenting. Since we also had some pita in the fridge, I went with a Turkish theme. Online I had seen a suggesting to interlace piece of bacon in lamb to get a similar effect to shwarma, seemed like a good enough idea. Well this worked out wonderfully!

Grilled Turkish Meatballs

Grilled Turkish Meatballs
~makes 2 servings


  • 11oz Ground Lamb (that’s the amount we had on hand)
  • 1/4 cup grated Onion
  • 2 teaspoons minced Garlic
  • 2 teaspoons White Vinegar
  • 1/2 teaspoons Ground Coriander
  • 1/2 teaspoons Dried Marjoram
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Hot Paprika
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Slices Bacon, cut into 1-inch rectangles
Turkish Meatballs on the Grill


  1. Combine all ingredients, except bacon. Roll into balls, slightly smaller than golf balls, about 1.5 inches in diameter.
  2. Make skewers alternating between slices of bacon and balls. The skewer should start and end with bacon. Refrigerate for at least 30 minutes.
  3. Get grill nice and hot. Place skewers on grill, cover with aluminum foil, cook for about five minutes. Rotate to cook all sides thoroughly, keep covered with aluminum.


posted by Lon at 01:55 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.