Kabab khashkhash

Method

1. 1 Squeeze out the excess water from the chopped onions and mix them with the minced lamb, paprika, baharat, and parsley.
2. 2 Refrigerate for 2 hours, then shape the meat around flat skewers to form long strips.
3. 3 Grill over charcoal for 12 minutes, flipping every 3 minutes to ensure even browning.
4. 4 Mix the tahini with lemon juice and cold water, spoonful by spoonful, until the sauce turns white and becomes smooth and creamy.
5. 5 Tahini will thicken when mixed with lemon juice before it thins out; you have to patiently add more water instead of discarding it.
6. 6 Roast pine nuts and sprinkle them over the sauce, then serve skewers on pita bread with grilled tomatoes.

With an appliance

• Charcoal grill 45 min

  Grill at 250 degrees for 14 minutes, flipping every 3 minutes; place a tray underneath to collect the lamb fat.