Spicy Lamb Meatball Kabobs with Dark Sweet Cherries and Goat Cheese

Kabobs made with spicy lamb meatballs, served with cherries and goat cheese.

Photo of Spicy Lamb Meatball Kabobs with Dark Sweet Cherries and Goat Cheese


1 can (6 oz.) DOLE® Pineapple Juice
2 cups frozen DOLE Dark Sweet Cherries, partially thawed
1/3 cup orange marmalade
2 tsp. ground black pepper, divided
1-1/4 tsp. salt, divided
1/4 cup plain yogurt, divided
1/4 cup chopped fresh mint, divided
1 lb. ground lamb
2 tsp. Harissa Seasoning
1/4 cup seasoned dry bread crumbs
4 oz. goat cheese, crumbled


  1. Coat grill with cooking spray; heat to between 500°F and 600°F.  Presoak 5 wooden skewers (10-inch) in water for 10 minutes.  Place pineapple juice in a small sauce pan.  Remove 25 cherries and set aside on a plate for skewering.  Chop remaining cherries and add to juice.
  2. Place sauce pan with juice over medium-high heat.  Add marmalade, 1 teaspoon pepper, and 1/4 teaspoon salt.  Bring to boil; simmer 20 minutes or until thickened, stirring occasionally.  Remove from the heat and allow to cool slightly; add 2 tablespoons yogurt and 2 tablespoons mint.
  3. Combine ground lamb, harissa, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons yogurt, and bread crumbs in a large mixing bowl; blend well.  Roll into 15 same size meatballs (2 to 2-1/2 tablespoons each) and place on parchment lined baking sheet.
  4. Skewer a cherry, a meatball, two more pieces of cherries, another meatball, two more pieces of cherries and an additional meatball on wooden skewers.  Repeat this pattern for remaining skewers.
  5. Place kabobs on hot grill, and close the lid.  Cook skewers 12 to 15 minutes or until cooked through, rotating the kabobs every 3 minutes.  Remove skewers to a baking sheet and let rest for 5 minutes.
  6. Serve skewers with a drizzle of prepared sauce and garnish with crumbled goat cheese and chopped mint.  Serve additional sauce in a bowl on the side.
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