Recipe provided by | PLATINGS AND PAIRINGS
INGREDIENTS
2 pounds ground American lamb
1/2 onion finely diced
3 garlic cloves finely minced
2 teaspoons ground cumin
1 Tablespoon kosher salt
1 teaspoon black pepper
8 wood skewers soaked in water for 30 minutes
Lemon wedges for serving
BASIL TAHINI SAUCE
1/2 cup tahini
1/4 cup basil loosely packed
1/4 cup lemon juice
1/4 cup water
2 cloves garlic
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
DIRECTIONS
Soak the skewers and start the grill.
In a bowl, mix the lamb with the onions, garlic, cumin, salt and pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
Brush the lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until the kebabs are cooked through, 8 to 10 minutes (160-degrees).
Serve with Basil Tahini Sauce and lemon wedges.
BASIL TAHINI SAUCE
In a high powered blender, combine all ingredients.
Blend on high until you have a smooth, creamy sauce.
Add up to 1/4 cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.
