|30 min||7 min||10|
|454 gm||Lamb, ground|
|3 clove(s)||Garlic (crushed; Seasonings)|
|1/2 cup||Parsley, fresh (finely chopped; Seasonings)|
|2 large shallot(s)||Shallots (finely chopped; Seasonings)|
|1 tsp||Coarse salt (Seasonings)|
|1 tsp||Cumin (Seasonings)|
|1 tsp||Coriander, ground (Seasonings)|
|1 tsp||Sumac, ground (Seasonings)|
|1/2 tsp||Paprika, smoked (Seasonings)|
|1 dash||Hot pepper (chili) flakes (optional; Seasonings)|
|1 tbsp||Extra virgin olive oil (Seasonings)|
|1/3 cup||Tahini (Tahini sauce)|
|1/3 cup||Water (or more for thinner consistency;Tahini sauce)|
|2 clove(s)||Garlic (grated; Tahini sauce)|
|1 dash||Sea salt, fine (Tahini sauce)|
|1 whole lemon(s)||Lemon juice (to taste; Tahini sauce)|
Pre-soak 10-12 7 1/2 inch wooden skewers in water before grilling.
Before making the skewers, take one small portion and pan-fry the ground meat to taste if more seasonings or salt is needed to your preference.
If making ahead and not grilling the skewers until next day, finish steps 1 and 2 and gently wrap them over parchment paper and store flat in large ziplock bags and store in the freezer. Defrost in the fridge overnight before grilling.
The cooking time indicates per skewer cooking time (4 mins + 3 mins on the flip side). Please adjust cooking time based on the meat quantity per skewer.