Grilled Lamb Kabobs with Tahini Sauce
Try this Grilled Lamb Kabobs with Tahini Sauce recipe, or contribute your own.
Try this Grilled Lamb Kabobs with Tahini Sauce recipe, or contribute your own.
- 2 cloves garlic minced
- 6 cloves garlic minced
- 1/2 tsp ground allspice
- 1 tsp freshly ground pepper
- 1/4 cup (60ml) extra-virgin olive oil
- 900 g (2lb) boneless leg of lamb cut into 36 cubes
- 30 large fresh mint leaves
- the juice of 1 large lemon
- 3 tbsp finely chopped fresh mint leaves
- 1 tbsp salt (i used himalayan salt)
- 1/2 tsp ground ceylon cinnamon
- 1/2 tsp salt (i used himalayan salt)
- 1/2 cup tahini paste
- the juice of 1 large lemon
- 1/4 cup (60ml) water
- Carbohydrate 35.40855 g
- Cholesterol 0 mg
- Fat 64.783015 g
- Fiber 12.4257002096176 g
- Protein 22.214205 g
- Saturated Fat 9.100965 g
- Serving Size 1 1 recipe (1047g)
- Sodium 143.7355 mg
- Sugar 22.9828497903824 g
- Trans Fat 2.90681999999999 g
- Calories 758 calories
Step-by-step
- Trim all visible fat from the meat and cut it into 36 cubes of roughly 2-inches.
- In a large bowl or measuring cup, place all the ingredients for the marinade and stir until well combined.
- Place your meat in a non-reactive container and pour the marinade over it. Massage it into the meat with your fingers, making sure that all the pieces are well coated.
- Arrange the meat in a single layer, cover with plastic film and refrigerate for at least 4 hours, or preferably overnight.
- Make the tahini sauce: combine all the ingredients together in a mixing bowl and stir until smooth and creamy. Keep refrigerated until ready to serve.
- When you are ready to eat, lightly oil the grate of your outdoor grill and preheat it to very high heat (550°F - 600°F).
- While the grill is heating, thread the lamb meat onto skewers, placing 1 fresh mint leaf between each piece of meat.
- Place the kabobs on the hot grill, lower the heat to medium-high, close the lid and let the skewers cook for about 2-3 minutes then flip them over and continue cooking for another 2 to 3 minutes for medium rare.
- Remove the kabobs from the grill, cover loosely with foil and let them rest for 2 minutes before serving.
- Serve with the tahini sauce.
A Weeknight Escape: Grilled Lamb Kabobs with Creamy Tahini Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between school runs, work deadlines, and managing a household, sometimes the easiest option seems to be takeout. But I refuse to let my hectic schedule compromise my family's enjoyment of a good meal. That's where this recipe for Grilled Lamb Kabobs with Tahini Sauce comes in. It's a game-changer. It's not just quick and easy, but also incredibly flavorful and satisfying – a real crowd-pleaser that doesn't require hours in the kitchen.
The beauty of this dish lies in its simplicity. The marinade for the lamb is incredibly easy to whip up; it's a fragrant blend of garlic, mint, lemon, and spices that tenderizes the meat beautifully while infusing it with vibrant Mediterranean flavors. The star of the show, however, is the creamy tahini sauce. This isn't your average sauce; it's a rich and decadent addition that perfectly complements the grilled lamb's savory notes. The contrast between the tender, slightly charred lamb and the cool, creamy sauce is a textural and flavor sensation. I often find myself using leftover sauce as a dip for vegetables, or even spooning it over a bowl of hummus for an extra creamy kick!
The preparation is also incredibly straightforward. The lamb marinates for a minimum of four hours, or ideally overnight, allowing the flavors to meld and penetrate the meat completely. This means I can prepare the marinade in the morning, pop the lamb in the fridge, and then focus on other tasks until it's time to grill. Grilling itself is a breeze—a quick sear on each side, and then it's ready! I prefer to use wooden skewers, as these impart a lovely smoky char to the lamb. If you're worried about the skewers burning, make sure to soak them in water for at least 30 minutes before threading the lamb onto them.
Why this recipe is my go-to:
- Time-efficient: Minimal prep time, and most of the work is done while the meat marinates.
- Healthy and nutritious: Packed with protein and flavor, this recipe can easily be part of a balanced diet.
- Versatile: The leftover lamb is great for salads, sandwiches, or wraps the next day.
- Impressive results: This dish always impresses guests and family alike. It's a restaurant-quality meal you can easily create at home.
- Adaptable: Feel free to experiment with different herbs and spices to customize the marinade to your liking. Rosemary, thyme, or oregano would all be delicious additions.
Serving suggestions:
- Serve the lamb kabobs over a bed of fluffy couscous or quinoa.
- Accompany them with a vibrant Greek salad for a complete and refreshing meal.
- Add some grilled vegetables, like zucchini, bell peppers, and onions, to the skewers for extra color and flavor.
This Grilled Lamb Kabobs recipe is more than just a meal; it's a moment of calm amidst the chaos of daily life. It's a reminder that even on the busiest days, I can create something delicious, healthy, and satisfying for myself and my family. So the next time you're looking for a quick, flavorful, and impressive weeknight dinner, give this recipe a try. You won't be disappointed!
