How to Make It
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.
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.