Grilled Kofta with Tahini and Tomato Salad

Ingredients

For the Kofta:

• 1 lb (450 g) ground lamb (or a mix of lamb and beef)

• 1 small onion, grated or very finely minced

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped (optional, but lovely)

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• ½ tsp smoked paprika

• ½ tsp cayenne (optional, for heat)

• Salt and black pepper, to taste

• Olive oil, for brushing

For the Tahini Sauce:

• ½ cup tahini paste

• 2 tbsp lemon juice

• 1 clove garlic, minced

• ¼ cup cold water (adjust for consistency)

• Salt, to taste

For the Tomato Salad:

• 2 cups ripe tomatoes (cherry or heirloom), diced or halved

• ½ small red onion, finely sliced

• 1 cucumber, diced

• 2 tbsp fresh parsley, chopped

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper, to taste

Instructions

1. Prepare the kofta:

• In a large bowl, mix lamb, onion, garlic, herbs, spices, salt, and pepper until just combined (don’t overmix).

• Divide into 8 portions and shape around skewers into long oval patties.

• Chill for 30 minutes to firm up.

2. Grill the kofta:

• Preheat grill (or grill pan) to medium-high.

• Brush kofta lightly with olive oil.

• Grill 8–10 minutes, turning occasionally, until cooked through and nicely charred.

3. Make the tahini sauce:

• In a bowl, whisk tahini, lemon juice, garlic, and salt. Slowly whisk in water until smooth and pourable. Adjust seasoning.

4. Make the salad:

• Toss tomatoes, onion, cucumber, parsley, olive oil, lemon juice, salt, and pepper in a bowl.

5. Serve:

• Arrange kofta skewers on a platter, drizzle with tahini sauce, and serve with the tomato salad on the side.

• Optional: Add warm pita or flatbread for a complete meal.