Lamb kofta kebabs with tahina sauce

I adore Lebanese food and I'm very lucky to live in a city where there's an abundance of good Lebanese restaurants. However, nothing tastes as good as a lovingly prepared home-cooked meal, so here is my healthier version of a popular dish. It teams nicely with my kale tabbouleh. [one_half] INGREDIENTS FOR THE KOFTA 1 kg lamb mince 1 medium brown onion finely diced 1/3 cup pine nuts, chopped 1 teaspoon each of cinnamon, garlic powder, allspice, nutmeg, coriander powder, cumin and paprika Zest of 1 lemon 1/2 cup fresh parsley, chopped Sea salt and black pepper to taste INGREDIENTS FOR TAHINA SAUCE 2-3 tablespoons of tahina paste Juice of a small lemon 1-2 tablespoons extra virgin olive oil ( this is enough sauce for about 4 servings) For the kofta... Combine all ingredients together well with hands in a bowl. Cover and refrigerate for half an hour or so to meld the flavours. Roll into balls ( a little smaller than a golf ball ) then make them slightly oval. Thread onto skewers, 3 per stick, then cook in a griddle pan on a medium to high heat, or on a BBQ, until browned and cooked through. Makes 10-12 skewers. For the tahina sauce... Combine tahina, lemon juice and olive oil in a bowl. It will thicken up, so thin it out with a few teaspoons of water until you reach a nice consistency. By Holly Purdy, InnerFight foodie and coach [/one_half]

[one_half_last] How do you make this? Where is the best place to buy the ingredients? Listen here to what Holly has to say about it.

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