Beef Kofta Meatball Kebabs with Lemon Herb Tahini Sauce
These beef kofta meatball kebabs are flavored to perfection with a blend of traditional Middle Eastern herbs and spices. The lemon herb tahini sauce adds a tangy, creamy kick to each bite.
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Servings: 4
Ingredients
For the kebabs
- ½ yellow onion minced
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh ginger minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon ground white pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon cloves
- 1 egg
- 2 tablespoons coconut flour
- 1 pound ground beef
- 1 cup grape tomatoes
- 2-3 red onions quartered
- 2 tablespoons extra virgin olive oil
For the lemon herb tahini sauce
- ½ cup tahini
- ¼ cup extra virgin olive oil
- 1 lemon
- 1 tablespoon fresh parsley leaves
- 2 cloves of garlic roughly chopped
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup of water divided
Instructions
For the kebabs
- Preheat the oven to 350 degrees.
- In a large bowl, add the minced yellow onion, chopped mint and parsley leaves, and minced ginger. Add all of the dry ingredients to the bowl (salt, cumin, paprika, cinnamon, garlic powder, sage, ground white pepper, red pepper flakes and cloves). Stir.
- Add the egg, coconut flour and ground beef to the bowl. With a wooden spoon or hands stir until the ingredients are completely incorporated into the ground beef. Let chill in the fridge for 10 minutes.
- Once chilled, form ground beef mixture into 16 (about 1 heaping tablespoon each) meatballs.
- Skewer 2 meatballs onto each skewer with grape tomatoes and quartered red onion. Brush each kebab with extra virgin olive oil.
- In a pre-heated skillet (working in batches), brown each skewer for 2 minutes on each side. Once browned, move the kebabs to a foil-lined baking sheet. Bake at 350 degrees for 20 minutes.
- Remove the kebabs from the oven and serve with the lemon herb tahini sauce on the side.
- While the kebabs are baking, prepare the sauce.
For the lemon herb tahini sauce
- Place the tahini, extra virgin olive oil, juice from 1 lemon, parsley, chopped garlic, salt, red pepper flakes and ¼ cup of the water into a blender. Blend until smooth and emulsified.
- Continue blending while slowly pouring in the rest of the water until the sauce reaches the desired consistency.