Grilled Kofta with Tahini Sauce

Ingredients

• about 450 g Ground Lamb
• 1 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh Parsley
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 cup Tahini
• 3 tablespoons Lemon Juice
• 1 clove Garlic (for sauce)
• 3-4 tablespoons Water (for sauce)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely grate the 1 medium onion and mince the 2 cloves of garlic. Finely chop the 0.5 cup of fresh parsley.
2. 2In a large bowl, combine the about 450 g of ground lamb, the grated onion, the minced garlic, the chopped parsley, the 1 teaspoon of cumin, the 0.5 teaspoon of coriander, the 0.25 teaspoon of allspice, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Mix everything together with your hands until it is evenly combined.
3. 3Shape the lamb mixture into 8 small cylinders, about 10.16 cm long and 3.81 cm thick.
4. 4Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
5. 5Place the kofta cylinders on the preheated grill. Grill for 5-7 minutes on each side, turning gently, until the kofta is browned on the outside and cooked through. The internal temperature should reach 71°C.
6. 6While the kofta is grilling, prepare the tahini sauce. In a small bowl, whisk together the 0.5 cup of tahini, the 3 tablespoons of lemon juice, and the 1 clove of garlic (minced). Add 3-4 tablespoons of water, one tablespoon at a time, whisking until the sauce is smooth and reaches your desired drizzling consistency.
7. 7Let the grilled kofta rest for 2-3 minutes before serving. Serve the kofta with the tahini sauce.

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