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Minty Yogurt Tahini Sauce with Lamb Kabobs

For the sauce
6 oz. plain yogurt (I used sheep's milk yogurt)
2 tablespoons tahini sauce (check out SoomTahini)
1/4 teaspoon. sea salt
1 teaspoon. minced garlic
1/4 cup mint, minced
1/4 cup parsley, minced
For the lamb
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ground cumin
2 tablespoons. olive oil
8-10 skewers*
3 lbs. grass fed lamb shoulder chop, cut into 1" cubes
16 cherry tomatoes
8 crimini mushrooms cut in half
16 pieces of yellow or red onion, about 1 inch

Mix all the ingredients for the sauce together in a bowl. Set aside.
Combine all spices and 1 tablespoon oil in a medium bowl. Add the lamb cubes and rub the spice mixture into the lamb with your hands. Marinate for at least an hour. Thread lamb cubes onto skewers, alternating pieces of onion, tomatoes, and mushroom, leaving 2-3 inches at one end. 
Preheat a grill pan to medium high heat. Brush the remaining oil onto the pan. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Minted Yogurt Sauce.

*Make sure to soak the skewers in water for at least 30 minutes, prior to threading with meat and vegetables. 

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