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| Photo: Jill Schweber |
These kebabs are very popular in Israel and throughout the Middle East. They are full of flavor and can be made as a last minute dinner option. We chose to use lamb but ground beef also works well. This dish is more commonly served as a side but can also be a main served with rice, salad or why not a fresh pita. Don't forget our obsession with tahini, be generous!
Lamb Kebab
(Serves 4)
500 gram of minced meat (Lamb)
1 onion, chopped
1 garlic clove, crushed
a handful of mint, chopped
a handful of parsley, chopped
a handful of coriander, chopped
a dash of cinnamon
a dash of oriental cumin
a dash of cardemom
salt&pepper
Tahini Sauce
raw tahini
water
lemon juice
salt
olive oil
Instructions
Mix all the ingredients for the patties and season with salt and pepper. Fry them until cook through. Mix all the ingredients for the tahini sauce until as think as you wish (if you want to know more about how to make tahini, check out our older post Tahini).
Enjoy!
© 2013 Jill Schweber and Channa Waje, all rights reserved
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