Lamb kofta kebabs with tahina sauce

I adore Lebanese food and I’m very lucky to live in a city where there’s an abundance of good Lebanese restaurants. However, nothing tastes as good as a lovingly prepared home-cooked meal, so here is my healthier version of a popular dish. It teams nicely with my kale tabbouleh.


For the kofta…
Combine all ingredients together well with hands in a bowl. Cover and refrigerate for half an hour or so to meld the flavours.
Roll into balls ( a little smaller than a golf ball ) then make them slightly oval.
Thread onto skewers, 3 per stick, then cook in a griddle pan on a medium to high heat, or on a BBQ, until browned and cooked through.
Makes 10-12 skewers.

For the tahina sauce…
Combine tahina, lemon juice and olive oil in a bowl. It will thicken up, so thin it out with a few teaspoons of water until you reach a nice consistency.


  • 1 kg lamb mince
  • 1 medium brown onion finely diced
  • 1/3 cup pine nuts, chopped
  • 1 teaspoon each of cinnamon, garlic powder, allspice, nutmeg, coriander powder, cumin and
  • paprika
  • Zest of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • Sea salt and black pepper to taste


  • 2-3 tablespoons of tahina paste
  • Juice of a small lemon
  • 1-2 tablespoons extra virgin olive oil ( this is enough sauce for about 4 servings)