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Lamb Skewers with Tahini Yogurt Sauce
Serves 4 to 6
Time 2 hr 25 min
Serve these flavorful ground lamb kabobs with cucumber salad, couscous or grilled zucchini.
Special Diets:
Ingredients
- 1 pound ground lamb
- 3/4 cup Greek yogurt, divided
- 1/4 cup finely chopped fresh cilantro
- 1/4 small yellow onion, finely chopped
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons Mediterranean seasoning
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons tahini
- 2 teaspoons lemon juice
- 1 clove garlic, finely chopped
- 1/4 fine sea salt
- Pita or lavash flat bread
- 1/4 teaspoon ground black pepper
Method
In a medium bowl, combine lamb, 1/2 cup of the yogurt, cilantro, onion, mint and seasoning.
Mix to combine, then divide into 8 balls.
Shape each ball into a long sausage shape and slide skewers through the center, lengthwise (If using wooden skewers, soak in water for 30 minutes before assembling.).
Flatten slightly, transfer to a dish, cover and refrigerate for at least 2 hours.
Prepare a grill for medium-high heat cooking.
Brush lamb with oil and cook about 10 minutes, turning to brown all sides.
While lamb is grilling, mix together remaining 1/4 cup yogurt, tahini, lemon juice and garlic.
Thin with water to make a smooth, slightly thick sauce.
Season with salt and pepper.
Serve lamb with grilled pita or flat bread, drizzled with sauce.
Nutritional Info:
Per serving: 450 calories (230 from fat), 26g total fat, 8g saturated fat, 90mg cholesterol, 630mg sodium, 23g carbohydrates (1g dietary fiber, 4g sugar), 30g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound ground lamb
- 3/4 cup Greek yogurt, divided
- 1/4 cup finely chopped fresh cilantro
- 1/4 small yellow onion, finely chopped
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons Mediterranean seasoning
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons tahini
- 2 teaspoons lemon juice
- 1 clove garlic, finely chopped
- 1/4 fine sea salt
- Pita or lavash flat bread
- 1/4 teaspoon ground black pepper