Grilled Lamb Kabobs with Tahini Sauce
Ingredients
The Kabobs
-
2
lb
boneless leg of lamb, cut into 36 cubes
-
30
large
fresh mint leaves
The Marinade
-
6
cloves
garlic, minced
-
¼
cup
extra-virgin olive oil
-
1
large
lemon, juiced
-
3
tbsp
finely chopped fresh mint leaves
-
1
tbsp
salt
-
1
tsp
freshly ground pepper
-
½
tsp
ground allspice
-
½
tsp
ground cinnamon
The Tahini Sauce
-
2
cloves
garlic, minced
-
½
tsp
salt
-
½
cup
tahini paste
-
1
large
lemon, juiced
-
¼
cup
water
Instructions
- Trim visible fat from the lamb and cut it into 36 cubes.
- In a bowl, combine all marinade ingredients and mix well.
- Place the lamb in a non-reactive container and pour the marinade over it, massaging it into the meat.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- To make the tahini sauce, combine all sauce ingredients in a bowl and stir until smooth.
- Preheat the grill to high heat and lightly oil the grate.
- Thread the lamb onto skewers, placing a mint leaf between each piece.
- Grill the kabobs for 2-3 minutes on each side for medium-rare.
- Remove from grill, cover with foil, and let rest for 2 minutes before serving.
- Serve with tahini sauce.
Nutrition Facts (estimated)
Servings
6
Calories
412
Total fat
28g
Total carbohydrates
7g
Total protein
35g
Sodium
1465mg
Cholesterol
98mg
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