Grilled American Lamb Kebabs with Basil Tahini Sauce

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Recipe provided by Lamb Kebabs with Basil Tahini Sauce - Platings + Pairings (platingsandpairings.com), courtesy of the American Lamb Board (Grilled American Lamb Kebabs with Basil Tahini Sauce | American Lamb).

Yields1 Serving
 2 Ground American lamb
 0.50 Onion, finely diced
 3 Garlic, finely minced
 2 tsp Ground cumin
 1 tbsp Kosher salt
 1 tsp Black pepper
 8 Wooden skewers, soaked in water for 30 mins
 Lemon wedges, for serving
Basil Tahini Sauce
 0.50 cup Tahini
 0.25 cup Basil, loosely packed
 0.25 cup Lemon juice
 0.25 cup Water
 2 Garlic
 1 tbsp Extra-virgin olive oil
 Salt & pepper, to taste
1

Soak the skewers and start the grill.

2

In a bowl, mix the lamb with the onions, garlic, cumin, salt and pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.

3

Brush the lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until the kebabs are cooked through, 8 to 10 minutes (160-degrees).

4

Serve with Basil Tahini Sauce and lemon wedges.

Basil Tahini Sauce
5

In a high powered blender, combine all ingredients.

6

Blend on high until you have a smooth, creamy sauce.

7

Add up to 1/4 cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

Ingredients

 2 Ground American lamb
 0.50 Onion, finely diced
 3 Garlic, finely minced
 2 tsp Ground cumin
 1 tbsp Kosher salt
 1 tsp Black pepper
 8 Wooden skewers, soaked in water for 30 mins
 Lemon wedges, for serving
Basil Tahini Sauce
 0.50 cup Tahini
 0.25 cup Basil, loosely packed
 0.25 cup Lemon juice
 0.25 cup Water
 2 Garlic
 1 tbsp Extra-virgin olive oil
 Salt & pepper, to taste
Grilled American Lamb Kebabs with Basil Tahini Sauce
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