Lamb Kofta with Tahini Sauce

    • Prep Time
    • 1 hr 10 mins
    • Cook Time
    • 10 mins
    • Yield
    • 2 lbs kebabs

This is a recipe for lamb kofta with tahini sauce.The kofta is a ground meat kebab that’s flavored with lots of spices then grilled. The flavors are delicious and definitely a crowd pleaser in my family.

I like to serve it with a tahini sauce on the side, which is also packed with flavor. We love garlic so I add a lot of it, but you can add as little or as much as you like.

Bring some Middle Eastern flavor to your dinner table tonight. Enjoy!

Rate Recipe

7 Ratings

Ingredients

  • 2 lbs ground lamb
  • 1 small size sweet onion, grated
  • 4 cloves of garlic, minced
  • ½ cup toasted pine nuts, coarsely chopped
  • 1 cup finely chopped parsley
  • 2 tsp cumin
  • 1 tsp sumac
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 1 cup tahini paste
  • 1-2 lemons, juiced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp chopped parsley

Instructions

  • 1. In a bowl, mix together the lamb, onion, 4 gloves of garlic, pine nuts, parsley, cumin, sumac, chili powder, pepper and salt for the kebabs. Cover the bowl with plastic wrap, refrigerate for 1 hour, or over night.
  • 2. If you are grilling the koftas, take the ground meat mixture and form long thick cigars around a skewer.
  • 3. Before placing the kebabs on the grill make sure the heat is on high and very hot. Turn the kebabs over the hot flames every 2 mins. When all sides are browned remove from heat and set aside.
  • 4. Meanwhile, whisk together tahini paste, lemon juice, water, olive oil, garlic, and some salt to taste.
  • 5. Pour the sauce onto serving plate, arrange koftas on top, garnish with parsley, serve!

Instructions

  • 1. In a bowl, mix together the lamb, onion, 4 gloves of garlic, pine nuts, parsley, cumin, sumac, chili powder, pepper and salt for the kebabs. Cover the bowl with plastic wrap, refrigerate for 1 hour, or over night.
  • 2. If you are grilling the koftas, take the ground meat mixture and form long thick cigars around a skewer.
  • 3. Before placing the kebabs on the grill make sure the heat is on high and very hot. Turn the kebabs over the hot flames every 2 mins. When all sides are browned remove from heat and set aside.
  • 4. Meanwhile, whisk together tahini paste, lemon juice, water, olive oil, garlic, and some salt to taste.
  • 5. Pour the sauce onto serving plate, arrange koftas on top, garnish with parsley, serve!

Rate this recipe

  • 7 people rated this recipe

  • Average Rating

    (3.6 / 5)


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