1/4 cup chopped fresh thyme leaves
2 tablespoons chopped fresh oregano leaves
1 tablespoon sesame seeds
1 tablespoon ground sumac*
1/2 teaspoon kosher salt

1/2 pound of ground lamb or beef
4 oz. halloumi cheese (goat), cut into 6 cubes
1/2 pound of mixed baby squash (pattypan and zucchini)
1 tablespoon of olive oil

2 tablespoons chopped fresh oregano leaves 1 tablespoon sesame seeds 1 tablespoon ground sumac* 1/2 teaspoon kosher salt 1/2 pound of ground lamb or beef 4 oz. halloumi cheese (goat), cut into 6 cubes 1/2 pound of mixed baby squash (pattypan and zucchini) 1 tablespoon of olive oil

1. Soak 12 (10-in.) bamboo skewers in water about 30 minutes. Heat grill to medium (about 350°).
2. Combine the dry ingredients to make a rub; combine 1/2 the rub with lamb in a bowl and shape into 12 balls. Brush cheese and squash with oil, then coat with remaining rub. Thread meatballs, cheese, and squash onto 6 double sets of skewers, holding skewers slightly apart and alternating ingredients.
3. Grill, turning once, until meat is medium-rare, 7 to 8 minutes total.