Lamb Kebabs with Arugula and Tahini

Chef Shaya packs a ton of delicious flavors into these lamb kebabs. Paired with smooth tahini sauce and peppery arugula, they're sure to be a weeknight hit.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Kebabs

1/2 pound ground lamb

1/4 cup whole milk

2 slices white bread, crusts removed, cut into cubes

1/2 small white onion, diced

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1 tablespoon powdered milk

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup all-purpose flour

2 tablespoons extra-virgin olive oil

Tahini Sauce

1/2 cup tahini

Juice of 1 lemon, divided

1 teaspoon salt

Garnish

1/2 cup arugula

1 tablespoon extra-virgin olive oil

flaky sea salt, preferably Maldon

Directions

  1. Kebabs, part 1: In a mixing bowl, combine ground lamb, milk, and bread cubes; mix until the bread starts to break apart, about 30 seconds. Add the diced onion, smoked paprika, cumin, powdered milk, baking soda, and salt; mix again to combine. Mix in the black pepper, and the kebabs are ready to be cooked.
  2. Kebabs, part 2: Place flour in a small bowl. Divide meat mixture into three equal portions. Gently pat each one into a slightly flattened ball and dredge in flour to coat; remove excess flour. Meanwhile, heat oil in a skillet over medium heat. When the oil is hot and shimmering, add the kebabs. Cook 8–10 minutes, turning once, until kebabs are golden brown on all sides, firm to the touch, and slightly pink in the center. (If they need more time, cover the skillet for 2-3 more minutes and let the steam finish them off.)
  3. Tahini Sauce: In a bowl, whisk together tahini, half of the lemon juice, and salt. Thin out with water, 1 tablespoon at a time. It will look like it’s seizing up, but keep stirring, about 30 seconds, and it'll become a smooth and creamy sauce.
  4. Assemble: Place the kebabs on a plate and top them with arugula, followed by remaining lemon juice, olive oil, and a few tablespoons (or more) of tahini sauce. Serve immediately.
Lamb Kebabs with Arugula and Tahini
PREMIUM
8m Easy 89%
CLASS
Lamb Burgers with Tzatziki and Grilled Onion
PREMIUM
17m Easy 99%
CLASS
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS
Lamb Chops Scottadita with Salsa Verde
PREMIUM
13m Intermediate 97%
CLASS

14m Easy 100%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS