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Grilled Lamb Kefta Season With Tahini

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Lamb, tahini, and yogurt is a classic combination. This recipe is scraping the plate with pita.

Have This!

  • One teaspoon fennel seed
  • One teaspoon cumin seed
  • A medium onion, chopped
  • Four garlic cloves, chopped
  • A cup fresh flat-leaf parsley leaves
  • One cup fresh cilantro leaves and tender stems, plus more for serving
  • A cup fresh mint leaves
  • One teaspoon ground coriander
  • Kosher salt, freshly ground pepper
  • Half pounds ground lamb
  • Two tablespoons olive oil, plus more for grill
  • One-fourth cup plain Greek yogurt
  • Half cup tahini
  • Lemon wedges, for serving
  • Warm pita, for serving

Do This!

  • Toast fennel and cumin seeds in a small dry skillet, over medium-high heat, tossing often, until fragrant, about one minute.
  • Let cool, then chop, or coarsely grind in a spice grinder.
  • Transfer fennel and cumin to a food processor along with onion, garlic, parsley, cilantro, mint, and coriander, and process until very finely chopped, scraping down sides of bowl as needed.
  • Transfer mixture to a large bowl, add lamb, season with salt and pepper, and, using your hands, gently mix together until evenly combined.
  • Chill mixture at least one hour.
  • Prepare grill for medium-high heat and lightly oil grill grates.
  • Divide lamb mixture into eight portions.
  • Form each portion into a five inches-long sausage shape.
  • Insert a metal skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through ten minutes.
  • Mix together yogurt, tahini, and small cup water in a small bowl until smooth.
  • Season with salt and pepper.
  • Serve kefta with yogurt sauce, cilantro, and lemon wedges.
  • Serve with warm pita.
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Recipe Name
Grilled Lamb Kefta Season With Tahini
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