The Turkish-inspired flavors of our Eastern Mediterranean Spice
-- cumin, dill, citrus and garlic -- pair perfectly with the earthiness of lamb in these kebabs. We like the kofta (ground beef) for tucking into pita bread with herbs, veggies and sauce. But this blend also works wonders on lamb (or other meat) kebabs as a marinade combined with olive oil.
1 lb ground lamb
1/2 white onion, grated
For tahini sauce:
1/2 cup tahini
juice of one lemon
1 clove garlic, minced
Soak bamboo skewers in water for at least 30 minutes. In a bowl, combine ground lamb, egg, spices and onion. Knead with hands until well combined and tacky. Form into about 10-12 balls. Refrigerate for about an hour. (This helps the lamb stay together on skewers.)
Skewer each ball, forming the meat into an oval or log shape with your hands around the skewer. Use one ball per skewer.
Grill: Heat the grill to high. Place the skewers on the grill. Use tongs to flip occasionally, grilling for about 7-10 minutes, depending on thickness.
Oven: Preheat oven to 350. Heat a skillet on medium-high. When hot, add about 1 tablespoon olive oil. When oil is shimmering, add kebabs to the pan. Brown for about 2 minutes per side. Then place kebabs on a foil-lined baking sheet and bake 10-15 minutes until done.
Tahini sauce: Combine ingredients and whisk until smooth. Add water as needed to create a runnier sauce.
Serve kebabs with tahini sauce, sliced red onion, tomatoes and pita bread or lavash.
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