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.
Summary
Recipe Name
Grilled Lamb Kefta Season With Tahini
Author Name
Tahini Market
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 1 Review(s)