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Ground Lamb Kebabs with Pine Nuts and Tahini Sauce

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Eden Grinshpan’s Eden Eats, debuting on the Cooking Channel in August, celebrates immigrant food cultures in the US. Among Grinshpan’s all-time favorite dishes are the ground-lamb kebabs studded with pine nuts that she had at the Shuk Hacarmel (Carmel Market) in Tel Aviv.

  1. 2 pounds ground lamb
  2. 3/4 cup pine nuts (4 ounces)
  3. 1/4 cup finely chopped mint
  4. 1/4 cup finely chopped flat-leaf parsley
  5. 2 teaspoons ground cumin
  6. 1/2 teaspoon ground cinnamon
  7. 2 garlic cloves, minced
  8. 1 medium onion, finely chopped (1/2 cup)
  9. Kosher salt
  10. Freshly ground pepper
  11. Olive oil, for brushing
  12. Tahini Sauce , lemon wedges and warm pita for serving
  1. Light a grill. In a bowl, mix the lamb with the pine nuts, mint, parsley, cumin, cinnamon, garlic, onion, 1 tablespoon of salt and 1 teaspoon of pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
  2. Brush the lamb kebabs with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until the kebabs are lightly charred in spots and just slightly pink in the center, 8 to 10 minutes. Serve with the Tahini Sauce, lemon wedges and warm pita.

Suggested Pairing

The fresh mint, pine nuts and spice in these kebabs make them a good match for a full-bodied white wine, rather than red. Juicy, citrusy Chenin Blanc from South Africa is a good choice.

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