Lamb Kebabs With Tamarind Sauce Recipes

Steps:

• 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.
• 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.)
• 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.
• 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.

Steps:

• mix the first 5 ingredients together in a large measuring cup.
• pour half the mixture into a large bowl, add lamb, marinate for 1/2 hour, or more if desired.
• thread lamb on skewers, broil for 3-5 minutes per side, brushing with honey sauce until desired doneness.
• you can also grill these outdoors.

Steps:

• Mix all marinade ingredients together, place in bowl with lamb.
• Refrigerate 3 hours or overnight if possible.
• Grill 10-15 minutes or til cooked as desired.
• Sauce: Mix all ingredients together, serve with lamb.