Keto Lamb Kofta Skewers with Tahini Sauce

Ingredients

• about 450 g Ground Lamb
• 1/2 medium Onion
• 1/4 cup Parsley
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water
• 1 clove Garlic

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

Instructions

1. 1In a large bowl, combine the about 450 g Ground Lamb, the 1/2 medium Onion (grated), the 1/4 cup Parsley (chopped), the 1 teaspoon Cumin, the 1 teaspoon Coriander, the 1/2 teaspoon Garlic Powder, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper. Mix everything together with your hands until it is well combined.
2. 2Divide the lamb mixture into 8 equal portions. Roll each portion into a small, elongated shape, about 7.62-10.16 cm long, and gently press them onto skewers.
3. 3Preheat your grill to medium heat, which is about 175°C.
4. 4Place the kofta skewers on the preheated grill. Cook for 10-14 minutes, turning them every 3-4 minutes, until the kofta are browned on all sides and cooked through. The internal temperature should reach 71°C.
5. 5While the kofta are grilling, prepare the tahini sauce. In a small bowl, whisk together the 1/4 cup Tahini, the 2 tablespoons Lemon Juice, the 2 tablespoons Water, and the 1 clove Garlic (minced). Continue whisking until the sauce is smooth and creamy. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired dipping consistency.
6. 6Once the kofta are cooked, remove them from the grill. Let them rest for 2-3 minutes before serving. Serve the grilled lamb kofta skewers with the tahini sauce for dipping.

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