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October 29, 2019

Grilled American Lamb Kebabs with Basil Tahini Sauce

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Recipe Provided By
"Platings and Pairings"
Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

8

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

Ingredients

  • 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

Directions

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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