Lamb Kebabs with Basil Tahini Sauce
2 pounds Harvest Haven ground lamb
1/2 Harvest Haven onion (finely diced)
3 Harvest Haven garlic cloves (finely minced)
2 teaspoons ground cumin
1 Tablespoon salt
1 teaspoon black pepper
8 wood skewers (soaked in water for 30 minutes)
Lemon wedges (for serving)
Basil Tahini Sauce:
1/2 cup tahini
1/4 cup basil loosely packed
1/4 cup lemon juice
1/4 cup water
2 cloves Harvest Haven garlic
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
Soak the skewers and start the grill.
In a bowl, mix the lamb with the onions, garlic, cumin, salt and pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
Brush the lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until the kebabs are cooked through, 8 to 10 minutes (160-degrees).
Serve with Basil Tahini Sauce and lemon wedges.
Basil Tahini Sauce
In a high powered blender, combine all ingredients.
Blend on high until you have a smooth, creamy sauce.
Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like.
Season with salt and pepper, to taste.
To Make in the Oven:
Move rack to the top position.
Heat broiler to HIGH.
Line a baking sheet with foil and place a roasting rack in it.
Place skewers on top of rack and broil for about 10 minutes or until cooked through.