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Lamb Kofta Kebabs, Sacha Served What

Lamb Kofta Kebabs

These Lamb Kofta Kebabs with Tahini Sauce taste just as good as getting them from a Persian grill. You’ll love this recipe all year ’round!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 skewers

Equipment

  • 4 Skewers If using wooden, make sure they're thick skewers. if too thin, the meat may be too heavy and will be difficult to handle. You can also use metal skewers. 11-12 inches long.
  • Outdoor Grill, Grill Pan, or Oven
  • Food Processor
  • 1 Large Bowl
  • 1 Medium Bowl
  • 1 Whisk

Ingredients
  

For the Kebabs:

  • ½ smaller-sized yellow onion peeled, trimmed, and cut into chunks
  • 3 garlic cloves
  • ¼ cup pine nuts
  • ¼ cup parsley leaves and thin stems packed plus extra for garnish
  • ½ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ½ teaspoon allspice
  • Freshly ground black pepper to taste
  • ¾ lb. ground lamb
  • ½ tablespoon ghee
  • 1 teaspoon Kosher salt
  • Avocado oil spray
  • Tahini Sauce to taste, recipe below
  • Amba optional sauce, as needed

Instructions
 

For the Kebabs:

  • Soak 4 thick wooden skewers in water (You can also use metal skewers. If you use thin wooden skewers, the meat may be too heavy and will be difficult to handle).
  • In the bowl of a food processor, pulse the onion chunks until roughly chopped. Add the garlic cloves, pine nuts, parsley, cumin, cinnamon, cardamom, coriander, allspice, and black pepper. Pulse to combine until all ingredients are nicely chopped.
  • Transfer onion mixture to a large bowl. Add ground lamb, ghee, and Kosher salt and mix with your hands until just combined. Refrigerate for at least an hour.
  • When ready to cook, preheat a clean outdoor grill over medium-high heat (If you are using a grill pan, wait to heat until ready to cook). If using an oven, adjust rack to top position and preheat for 425°F.
  • Separate lamb mixture into 4 equal portions. Lightly spray cutting board with oil, then roll out each portion into logs. Press skewer into the log and pinch meat around the skewer to seal. Press to flatten skewer slightly. They should be about 8 inches long and 1 ½ inches wide.
  • if using an outdoor grill: Right before grilling, spray both sides of each skewer with avocado oil spray to prevent from sticking to the grill grates. Grill 4 minutes per side, until cooked through.
  • If using a grill pan: Heat over medium heat and spray with avocado oil. Cook skewers for 4 minutes per side, until cooked through.
  • If using an oven: Right before cooking, spray both sides of each skewer with avocado oil spray. Cook for 10-12 minutes, until cooked through.
  • Serve immediately on a platter. Drizzle lamb with tahini sauce or serve it on the side, for dipping. Sprinkle with parsley leaves, for garnish.

For the Tahini Sauce:

  • Place the tahini paste, lemon juice, water, and honey into a medium-sized mixing bowl and whisk to combine. Add olive oil in a slow steady stream while whisking, until combined. If the mixture is too thick or pasty, add more water, 1 teaspoon at a time, until mixture reaches desired consistency. If the mixture is too thin, add a bit more tahini paste (consistency will depend on the brand of tahini used and how thin or thick it is). Season with Kosher salt, to taste.

Notes

Raw lamb mixture can be stored in the refrigerator overnight and cooked the following day. 
Once cooked, lamb mixture can be stored in the refrigerator for up to 2 days. Reheat in the microwave or in the oven until warmed through. 
Tahini sauce will keep in an airtight container in the refrigerator for up to one week.
Keyword bbq, easy, Grilling, quick
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