INGREDIENTS
For the kebabs
- 900g (2lb) boneless leg of lamb, cut into 36 cubes
- 30 large fresh mint leaves
For the marinade
- 6 cloves garlic, minced
- 1/4 cup (60ml) extra-virgin olive oil
- the juice of 1 large lemon
- 3 tbsp finely chopped fresh mint leaves
- 1 tbsp salt (I used Himalayan salt)
- 1 tsp freshly ground pepper
- 1/2 tsp ground allspice
- 1/2 tsp ground Ceylon cinnamon
For the tahini sauce
- 2 cloves garlic, minced
- 1/2 tsp salt (I used Himalayan salt)
- 1/2 cup tahini paste
- the juice of 1 large lemon
- 1/4 cup (60ml) water
INSTRUCTIONS
- Trim all visible fat from the meat and cut it into 36 cubes of roughly 2-inches.
- In a large bowl or measuring cup, place all the ingredients for the marinade and stir until well combined. Place your meat in a non-reactive container and pour the marinade over it. Massage it into the meat with your fingers, making sure that all the pieces are well coated. Arrange the meat in a single layer, cover with plastic film and refrigerate for at least 4 hours, or preferably overnight.
- Make the tahini sauce: combine all the ingredients together in a mixing bowl and stir until smooth and creamy. Keep refrigerated until ready to serve.
- When you are ready to eat, lightly oil the grate of your outdoor grill and preheat it to very high heat (550°F – 600°F)
- While the grill is heating, thread the lamb meat onto skewers, placing 1 fresh mint leaf between each piece of meat.
- Place the kabobs on the hot grill, lower the heat to medium-high, close the lid and let the skewers cook for about 2-3 minutes then flip them over and continue cooking for another 2 to 3 minutes for medium rare.
- Remove the kabobs from the grill, cover loosely with foil and let them rest for 2 minutes before serving.
- Serve with the tahini sauce.