Recipe Credit: Flav City
Ingredients
For the Kebabs:
2 pounds ground lamb
1.5 teaspoons each smoked paprika & cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
¼ teaspoon each ground cloves & cardamom
2 cloves garlic finely grated
Zest of 1 lemon
1 tablespoon freshly chopped parsley
1 teaspoon dried thyme
Kosher salt & fresh pepper
Olive or avocado oil
For the Tahini Sauce:
1/3 cup runny tahini
2 cloves garlic finely grated
Juice of 1 lemon
¼ teaspoon salt
Ice water
1 teaspoon freshly chopped parsle
Instructions
Making the kebabs by adding the ground lamb to a large bowl along with the remaining ingredients(except the oil), 1.5 teaspoons salt, and a few cracks of pepper. Use your hands to mix everything well, but make sure you don’t overmix as that will make the meat tough. Form the mixture into individual kebabs about 1 inch by 4 inches long, or any size you desire making sure they are not too fat. Store the kebabs in the fridge for 20 minutes, or overnight, before cooking so they can firm up.
Make the tahini sauce by finely grating the garlic in a small bowl and covering with the juice of 1 lemon. Let sit for 5-15 minutes so the raw flavor of the garlic goes away. Add the tahini to a small food processor or use a handheld stick bender with a tall and narrow jar. Add the garlic and lemon juice, salt, and blend for a few seconds. Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy. If you need to add more water, do so. If the tahini gets too loose, add more tahini. Check for seasoning and set aside.
To cook the kebabs, pre-heat a large non-stick pan over medium-high heat for 2 minutes. Add 2 teaspoons of oil, wait 10 seconds, then add half of the kebabs and cook for 4-5 minutes. You have to work in two batches otherwise you will overcrowd the pan. Once the kebabs have nice color on the first side, flip and cook another 4 minutes. To ensure the kebabs cook evenly, turn them on both of their sides and cook for 30 seconds each side. To make sure the lamb is cooked through, you can cut into one. Remove from pan and cook the second batch.
Serve the kebabs with the flatbread and tahini sauce and enjoy! You will have more kebabs than can fit on the flatbread, so just enjoy those with sauce. The kebabs will last 5 days in the fridge or can be frozen for 2-3 months.