Photograph of the finished Kabab khashkhash

Middle East · Xiên chả xốt tahini hạt thông Khashkhash

Kabab khashkhash

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.6 lb
  • Photograph of Sesame tahini sauce Sesame tahini sauce 7.1 oz
  • Photograph of Red chilli powder Red chilli powder 2.8 oz
  • Photograph of Pine nuts Pine nuts 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Pita bread Pita bread 8
  • Photograph of Baharat spice blend Baharat spice blend 0.7 oz
  • Photograph of Tomato Tomato 8

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.

Start cooking