LAMB KEBABS WITH TAHINI CREAM SAUCE: healthy, picnic option, make-ahead

Luscious lamb koftas with slaw in terrific tahini dressing

iost posted 2016;updated 3/2023

 Greek style Koftas: full of flavour without heat, perfect for adults and kids.
'Beautifully seasoned & spiced; brought back memories of the Med.' Taster

This recipe is one of the most popular 67goingon50 recipes of all times.  It first appeared in 2016 (!) and has since appeared - with distinction - in an election day lunch made with beef instead of lamb.  

It also works well with poultry but the blogger has a sentimental attachment to traditional lamb and looks forward to summer when it can appear on the menu again.  

The whole dish is in keeping with 67s healthy ethos.  Lean lamb mince offers best flavour with the least fat.  A slaw of raw cabbage, pepper, tomato and onion ensures nearly all your 5-a-day veg quota is met.  A tahini-yoghurt dressing is not only good for you, it also never fails to prompt stunned delight.    

It's one of those easy make-ahead dishes when the kebabs and sauce can be  prepared in the cool of the evening the night before.  The slaw is better made on the day but is quickly thrown together; in an emergency the veg can be pre-cut and stored in separate containers.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized koftas fit beautifully into pitta pockets (great for small hands!).  

When ready to serve, get the family involved.  When everything's on the table, form a form a line behind it and get everyone in gloves.  One person lines pitta pockets or wrapswith slaw; one insert kebabs; one squirts tahini-yoghurt dressing.  Wrap in a square of greaseproof paper or foil for easy eating.

Cost: £6.50 (3/23) for 500g/ 17oz 10%-fat lamb mince; 5% fat is also abavilable.  Budget option: beef mince
Feeds: 6-8

Ingred:
   500 gm minced 10% fat lamb
   1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander

    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Pittas (slice an inch off the top and used to line the bottom of the pitta to prevent sogginess) 

OR Wraps 

Garnish (to be served separately): finely diced fresh chills 

Method:

1. Start the night before
2. Spread out mince; cover with onion and dried herbs; mix well but lightly with two forks or hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes about 3inches/7cm long, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1) heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2) BBQ or grill on med-high heat until done to your liking
8. OR 3 Air fry-grill or Air fry
9. Rest on a cooling rack lined with paper towels
10. Arrange on platters with tahini dressing, wraps or pitta and salad for self-service OR PICNIC OPTION: place lamb on skewers in a plastic container with lid, put slaw in a sealable freezer bag, put tahini dressing in a take-away cup with lid. Wraps can be rolled in a clean tea towel: pittas, pre-prepared by slicing an inch off the top to line the bottom of the pitta.  Store all in a firm sided container.
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad   
   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes
Either serve separately or mix in a bowl

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

Tips:

67 has also served these in meatball sizes which works well.

   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.