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October 29, 2019

Grilled American Lamb Kebabs with Basil Tahini Sauce


Recipe Provided By
"Platings and Pairings"
Prep Time

15 min

Cook Time

10 min

Total Time

25 min



platter of lamb kebabs on a plate with lemon wedges; bottle of wine, picnic basket, cutting board


  • 2 pounds ground American Lamb
  • 3 garlic cloves, finely minced
  • 1/2 onion, finely diced
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 8 wood skewers, soaked in water for 30 minutes
  • Olive oil, for grilling
  • 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, plus more for thickening
  • 2 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste


In a bowl, mix lamb with garlic, onion, salt, cumin and pepper. Form mixture into 16 ovals; thread onto 8 skewers. Brush lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until kebabs are cooked through (160°F), 8 to 10 minutes. 

Serve with Basil Tahini Sauce and lemon wedges. 

For the Basil Tahini Sauce: In a high powered blender, combine tahini, basil, lemon juice, water, garlic and oil; blend on high until mixture is smooth and creamy. Add up to 1/4 cup additional water; blend on high to desired thickness. Season with salt and pepper, to taste.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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