1/2 cup (125 ml) bulgur

1 cup (250 ml) chopped onion

3 cloves garlic, finely chopped

1 tablespoon (15 ml) olive oil

1 1/2 lb (675 g) ground lamb

1/2 teaspoon (2.5 ml) cumin

Grated zest and juice of 1 lime

1/2 cup (125 ml) fresh parsley, chopped

2 tablespoons (30 ml) fresh mint, chopped

1 egg

1/2 teaspoon (2.5 ml) salt

Pepper, to taste

32 thin lime wedges

32 orange bell pepper cubes

8 wooden skewers, soaked in water for 30 minutes

In a bowl, place the bulgur and cover with hot water. Let stand for 30 minutes. Drain in a colander. Set aside. In a skillet, cook the onions and garlic in the oil. Add to the bulgur with the remaining ingredients. Stir to combine. Shape into 40 meatballs.

Thread the meatballs onto the skewers, alternating with the lime wedges and peppers. Preheat the grill, setting the burners on high.

Cook the skewers on the grill for 6 minutes per side or until the meat is cooked.

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