Story: Riki Kaspi’s Lamb Kebabs with Green Tahini
Episode: 6
Presenter: Riki Kaspi
Air Date: 23rd July

Riki puts an eastern flair on some succulent lamb kebabs, showing us how to make the perfect green tahini to go along with it.

RECIPE

Lamb Kebabs with Crispy Chickpeas and Tahini

Ingredients:

Kebabs:

• 500gr lamb mince
• 1 onion finely chopped.
• Pinch of salt
• Olive oil
• 1 cup Parsley and mint chopped.
• 2 cloves of garlic
• 1tbl Ras El Hanout

Mix all to combine.

• Tomatoes
• Red Onion

Garnish mix:

• Small pack flat-leaf parsley, chopped.
• Small pack mint, chopped.
• Small pack coriander, chopped.
• 1 red onion very finely chopped.
• 50g pine nuts, toasted.
• ½ cup olive oil.
• pomegranate molasses, for drizzling

For the tahini dressing:

• 2 cups of Greek yogurt
• 1 bunch parsley
• 1 cup mint
• 1 bunch coriander
• 2 cloves of garlic
• 1 cup of tahini
• Pinch of salt

Process in food processor

Method

1. Mix meat mix and place on large metal skewers.
2. Heat up top stove griller.
3. Blend the green tahini in food processor.
4. Chop and mix the garnish ingredients.
5. Cut 3 red onions into quarters.
6. Cut 3 tomatoes in half.
7. Grill kebab skewer and tomato halves and onion
8. Place large pitta bread on large serving platter
9. Spread green tahini.
10. Place kebab and onion and tomato on it
11. Garnish and drizzle with pomegranate molasses.
    
12. Serve.