Looking for something easy, colorful, and bursting with flavor? Jamie Oliver Meatball Kebabs are the answer. These juicy pork meatballs are skewered with vibrant bell peppers and red onions, then finished with a smoky paprika kick. It’s all served over lentil and spinach rice, making it both hearty and healthy. I was surprised by how quickly everything came together—and how fun it was to assemble. (inspired by Jamie Oliver)

Ingredients Needed

For the Kebabs:

1 cup stale white bread, sliced (100 g)
1 cup pork mince (250 g) [or use lamb or beef mince]
2 red onions
2 mixed-color bell peppers
1 heaped tsp smoked paprika, plus more for serving
1 tsp olive oil

For the Lentil Rice:

1 can (14 oz) green lentils (400 g)
1/2 cup long grain rice (100 g)
1 1/4 cups frozen spinach (200 g)
1 tbsp olive oil

To Serve:

4 tbsp natural yogurt

How To Make Jamie Oliver Meatball Kebabs

Prep the Skewers: Start by soaking 4 wooden skewers in a tray of cold water. This prevents them from burning during cooking—especially if you’re grilling or using a high-heat pan.

Make the Meatballs: Tear the stale bread into a shallow bowl and moisten with 2 tablespoons of water. Let it sit for a few minutes, then squeeze out the excess. In a large bowl, combine the soaked bread with pork mince, salt, and black pepper. Divide into 16 even pieces, then roll into balls with wet hands.

Chop the Veggies: Peel and quarter the onions, separating the layers. Deseed the bell peppers and cut them into chunky 3 cm pieces. These will char beautifully on the pan or grill.

Assemble the Kebabs: Trim your skewers to fit your pan if needed. Thread on the onions, peppers, and meatballs, alternating as you go. Drizzle over 1 teaspoon of olive oil to help everything sizzle up nicely.

Cook the Rice: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium-high. Add chopped veggies, lentils, a can of water, and the rice. Cover and simmer for 8 minutes. Add the spinach, re-cover, and cook for another 5 minutes until the rice is soft and fluffy.

Fry the Kebabs: Meanwhile, cook your kebabs in the largest non-stick pan you’ve got. Turn them gently over medium-high heat for about 12 minutes until they’re golden and fully cooked. Sprinkle most of the smoked paprika on them in the last 2 minutes.

Serve and Enjoy: Spoon the lentil rice onto plates, top with your sizzling skewers, add a generous dollop of natural yogurt, and dust with a bit more paprika. A drizzle of olive oil mixed with paprika is optional but adds a great final touch.

Why I Love This Recipe

I made these Jamie Oliver Meatball Kebabs on a busy Tuesday and couldn’t believe how easy and tasty they were. The whole family loved assembling the skewers together, and it made dinner feel like a mini event. The smoked paprika gives such a cozy depth of flavor, and the lentil rice made it feel super nourishing.

Recipe Tips

Use what you have: No pork? Try lamb, beef, or even turkey.
Spice it up: Add chili flakes or lemon zest to the meatballs for extra zing.
Flexible veggies: Swap in mushrooms, cherry tomatoes, or zucchini.
Oven method: Roast at 350°F (180°C) for 30 minutes, turning once. Broil briefly for crispier results.
Don’t skip soaking skewers: Wooden skewers can burn if dry—soak them!

How To Store This Jamie Oliver Meatball Kebabs

At Room Temperature: Serve immediately after cooking. Don’t leave out for more than 1 hour.
In the Fridge: Store cooled kebabs in an airtight container for up to 3 days.
In the Freezer: Wrap tightly or store in freezer containers. Freeze for up to 3 months.

Reheating:

Oven: 350°F (180°C) for 10 minutes
Microwave: High for 2-3 minutes
Stovetop: Medium heat for 5 minutes, turning often

Let’s Answer a Few Questions! (FAQs)

What kind of bread should I use? Stale white bread is best! It helps bind the meatballs and adds moisture.

Can I grill instead of pan-frying? Totally! Grilling gives amazing flavor. Just oil the grates well and turn the skewers often.

How do I make sure everything cooks evenly? Cut meatballs and veggies the same size and space them evenly on the skewers.

No smoked paprika on hand? No problem! Regular paprika, cumin, or even curry powder work as tasty substitutes.

Nutrition Facts (per serving)

Calories: 453
Carbs: 70.3g
Protein: 26.5g
Fat: 9g
Sugar: 11.1g
Fibre: 4.4g
Sodium: 0.7g

Try More Recipe:

Jamie Oliver Meatball Kebabs

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Juicy pork meatballs with veggies on skewers, served over lentil rice with paprika and yogurt—easy, tasty, and healthy.

Ingredients

1 cup stale white bread, sliced (100 g)
1 cup pork mince (250 g)
2 red onions
2 mixed-color bell peppers
1 heaped tsp smoked paprika, plus more for serving
1 tsp olive oil
1 can green lentils (400 g)
1/2 cup long grain rice (100 g)
1 tbsp olive oil
4 tbsp natural yogurt

Directions

Soak skewers in cold water.
Soak bread with water, then squeeze out and mix with pork, salt, and pepper.
Roll into 16 balls.
Chop onions and peppers.
Thread skewers with meatballs and veggies, drizzle oil.
Cook rice with lentils, spinach, and water.
Fry kebabs until golden, sprinkle paprika.
Serve over rice with yogurt and more paprika.

Notes

Use what you have: No pork, Try lamb, beef, or even turkey.
Spice it up: Add chili flakes or lemon zest to the meatballs for extra zing.
Flexible veggies: Swap in mushrooms, cherry tomatoes, or zucchini.
Oven method: Roast at 350°F (180°C) for 30 minutes, turning once. Broil briefly for crispier results.
Don’t skip soaking skewers: Wooden skewers can burn if dry—soak them!