Turkish Kebab with Tahini Sauce
A flavorful and aromatic dish featuring spiced ground beef skewers served over a silky, nutty tahini sauce.
Ingredients
- •1 lb (450g) ground beef (20% fat)
- •1 medium onion, finely grated and squeezed of excess liquid
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, finely chopped
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp smoked paprika
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 cup high-quality tahini paste
- •1/4 cup fresh lemon juice
- •1/4 cup warm water
- •1 small clove garlic, grated (for the sauce)
- •2 tbsp extra virgin olive oil
- •1 tbsp pine nuts, toasted (optional garnish)
Instructions
- 1
In a large bowl, combine the ground beef, grated onion, minced garlic, parsley, cumin, coriander, paprika, salt, and pepper. Mix well by hand until the mixture becomes slightly tacky.
- 2
Divide the meat mixture into 8 equal portions and shape them into elongated, sausage-like kebabs around wooden skewers (if using wooden skewers, soak them in water for 30 minutes first).
- 3
Preheat your grill or a heavy-bottomed grill pan over medium-high heat. Brush the pan lightly with a little oil.
- 4
Grill the kebabs for about 8-10 minutes, turning occasionally, until they are browned on the outside and cooked through to an internal temperature of 160°F (71°C).
- 5
While the kebabs cook, prepare the sauce by whisking together the tahini, lemon juice, grated garlic, and salt in a small bowl.
- 6
Gradually add the warm water to the tahini mixture, whisking constantly until the sauce becomes smooth, creamy, and pale in color.
- 7
To serve, spread a generous layer of the tahini sauce on a serving platter, arrange the hot kebabs on top, and garnish with toasted pine nuts and a sprinkle of fresh parsley.
💡 Chef tips
- Squeezing the liquid out of the grated onion is crucial to ensure the kebabs hold their shape on the skewers without falling apart.
- If you prefer a thinner sauce, add an extra tablespoon of warm water until you reach your desired consistency.
- These kebabs can be prepared ahead of time and kept in the refrigerator for up to 24 hours before grilling.
✅ How it should turn out
The finished dish features charred, juicy kebabs that contrast perfectly with the cool, creamy, and tangy tahini sauce, offering a rich and savory experience.