8 metal skewers or 8 - 10-inch bamboo skewers soaked in water about 30 minutes. Heat grill.
Mix all za’atar herbs and spices together and set aside.
Combine half of the rub with lamb in a bowl and mix well. Shape into 12 oblong balls. Can be made the day before.
In a medium bowl, add remaining za’atar and olive oil and mix well. Add vegetables and toss to coat.
Thread meatballs, vegetables onto skewers, and alternate ingredients.
Grill, turning several times, until meat is medium-rare, 7 to 8 minutes total or more.
10 WW points
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