Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
8
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
