Lamb Meatball and Veggie Skewers with Herb Sauce

recipe courtesy of Family Features

• 6 wooden skewers
• 1 lb. ground lamb
• 2 large eggs
• 2⁄3 cup Italian breadcrumbs
• 1 teaspoon olive oil
• 1⁄2 cup finely minced yellow onion
• 1 clove minced garlic
• 1⁄4 teaspoon coriander seeds, crushed
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1 medium red onion, cut into 1-inch stacks
• 1 medium green bell pepper, cut into 1-inch stacks
• 1 medium red bell pepper, cut into 1-inch stacks

Herb sauce:

• 1 cup flat leaf parsley
• 2 teaspoons fresh rosemary leaves, minced
• 2 tablespoons capers
• 1 lemon, juice only
• 2 cloves garlic
• 1⁄4 cup extra-virgin olive oil
• grilled Italian bread, for serving

Soak skewers in water for 10 minutes. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs. In small sauté pan, add olive oil then sauté yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving. Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach 150 degrees internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

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