Ground Lamb Kebabs with Pine Nuts and Tahini Sauce

By mirandavoegeli

Ingredients

• Tahini Sauce:
• 2 pounds ground lamb
• 3/4 cup pine nuts (4 ounces)
• 1/4 cup finely chopped mint
• 1/4 cup finely chopped flat-leaf parsley
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 medium onion, finely chopped (1/2 cup)
• Kosher salt
• Freshly ground pepper
• Olive oil, for brushing
• lemon wedges and warm pita for serving
• 1/2 cup tahini
• 1 1/4 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped mint
• Kosher salt

Details

Servings 8
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Make Tahini Sauce:
In a food processor, combine the tahini with the lemon juice and garlic. Add 3/4 cup of water and puree until smooth. Transfer the sauce to a bowl and whisk in up to 1/2 cup more of water, until the sauce is pourable. Stir in the chopped parsley and mint, season with salt and serve.

Make Kebabs:
Light a grill. In a bowl, mix the lamb with the pine nuts, mint, parsley, cumin, cinnamon, garlic, onion, 1 tablespoon of salt and 1 teaspoon of pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.

Brush the lamb kebabs with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until the kebabs are lightly charred in spots and just slightly pink in the center, 8 to 10 minutes. Serve with the Tahini Sauce, lemon wedges and warm pita.