Lamb Kofta Kebabs With Tahini Dressing
|Lean lamb||600 Gram|
|Onion||1 Medium, roughly chopped|
|Garlic||2 Clove (10 gm), roughly chopped|
|Cracked black pepper||1 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Bread slice||2 , crusts removed, quartered|
|Egg||1 , lightly beaten|
|Olive oil||1 Tablespoon (For Coating)|
|Sesame paste||2 Tablespoon (Tahini)|
|Lemon juice||3 Teaspoon|
|Garlic clove||1 Small, crushed|
|Sour cream||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
TRIM MEAT of any excess fat and sinew.
Cut into small pieces suitable for processing.
Prepare and heat barbecue.
1.Place lamb, onion, garlic, pepper, cumin, cinnamon, paprika, salt, bread and egg in food processor bowl.
Process 20-30 seconds or until mixture becomes a smooth paste.
2.Divide mixture into 12.
Using oil-coated hands, shape portions into sausages.
Wrap sausages around skewers; refrigerate until needed.
To make Tahini Dressing: Combine tahini, lemon juice, garlic, salt, water, sour cream and parsley in small bowl.
Stir until creamy.
3.Arrange kofta kebabs on hot lightly greased barbecue grill or flat-plate.
Cook 10 minutes, turning frequently, until browned and cooked through.
Serve with Tahini Dressing and grilled tomato halves, if desired.