Kebab

Kebab

  • 1 lb minced lamb

  • 1 lb minced beef

  • 1 small onion, finely chopped

  • 2 large garlic cloves, crushed

  • 1/2 cup toasted pine nuts, roughly chopped, plus extra whole ones to garnish

  • 1/4 cup finely chopped flat-leaf parsley, plus extra to garnish

  • 1 large medium-hot red chili, deseeded and finely chopped

  • 1½   tsp ground cinnamon

  • 1½   tsp ground allspice

  • ¾     tsp grated nutmeg

  • 1½   tsp ground black pepper

  • 1½   tsp salt

 

Tahini sauce

  • 3/4 cup tahini paste

  • 2 tbsp lemon juice

  • enough water to make the sauce runny

  • 1 medium garlic clove, crushed

  • 1/4 teaspoon salt

  • sweet paprika, for garnish

  1. Put all the kebab ingredients in a bowl and use your hands to mix everything together well. Now shape into long, cigar-shaped cylinders, roughly 3" long. Press the mix to compress it and ensure the kebab is tight and keeps its shape. Arrange on a plate and chill (at least 30 min) until you are ready to cook them.

  2. In a medium bowl whisk together the tahini paste, lemon juice, garlic, water and salt. The sauce should be a bit runnier than honey; add more water if needed one tbs at the time.

  3. Grill on all sides until golden brown, about six minutes for each batch. 

  4. Spoon the tahini sauce on a serving plate so it covers the base of the tray and place the kebab on the sauce. Scatter with pine nuts and parsley and finally sprinkle some paprika on top. 

  5. Serve at once.