These little meatballs, made from a mixture of minced lamb and rice, flavoured with thyme, lemon and nutmeg, are grilled on cocktail sticks with vegetables for easy eating. The classic Greek egg and lemon dipping sauce has a tangy flavour, which is a perfect partner for the meatball kebabs.
It's kind of fiddly having to prepare all the kebabs so I probably won't make this much. After doing the kebabs I got lazy and just served with lemon wedges instead of making the dip though I am certain the dip would be great with it. I skewered strips of roasted capsciums onto the kebabs too. - 24 Feb 2009 (Review from Allrecipes AU | NZ)