Grilled Paleo Lamb Kofta Kebabs with Garlic-Mint Tahini Sauce

Ingredients

For the Spiced Lamb Kofta:

• 2 lbs 100% grass-fed ground lamb (or 50/50 lamb and beef blend)
• 1 medium shallot or red onion, finely grated (excess water squeezed out)
• 5 cloves garlic, finely minced
• 0.33 cup fresh Italian flat-leaf parsley, finely chopped
• 0.25 cup fresh spearmint leaves, finely chopped
• 1.5 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked Spanish paprika
• 1 tsp ground sumac (adds bright citrus notes)
• 0.5 tsp ground cinnamon
• 0.25 tsp cayenne pepper
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 8 wooden or metal skewers (wooden skewers soaked in water for 30 minutes)

For the Creamy Garlic-Mint Tahini Sauce:

• 0.5 cup raw organic sesame tahini (well stirred)
• 0.33 cup cold filtered water (to emulsify into a pale, creamy sauce)
• 3 tbsp fresh organic lemon juice
• 2 cloves garlic, finely grated
• 2 tbsp fresh mint, finely minced
• 0.5 tsp coarse sea salt
• 1 tbsp extra virgin olive oil and pinch of sumac (for garnish)

Step-by-Step Instructions

1. Make Creamy Mint Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, grated garlic, and sea salt. (The mixture will initially seize and thicken). Slowly drizzle in 0.33 cup ice-cold water while whisking continuously until the sauce turns smooth, pale, and creamy like mayonnaise. Fold in the finely minced fresh mint. Set aside.
2. Mix & Knead the Lamb (Chef Secret): In a large mixing bowl, combine the ground lamb, squeezed grated shallot, minced garlic, chopped parsley, chopped mint, cumin, coriander, smoked paprika, sumac, cinnamon, cayenne, sea salt, and black pepper. Using your hands, knead and massage the meat mixture vigorously for 2 minutes until it becomes sticky and cohesive. (Kneading develops the natural myosin proteins, ensuring the kofta binds firmly around the skewers without breadcrumbs or eggs).
3. Shape the Kebabs: Divide the meat into 8 equal portions. Form each portion into an elongated oval log (approx. 5 inches long and 1 inch thick) molded tightly around a soaked wooden skewer. Place the prepared skewers on a parchment-lined tray and chill in the refrigerator for 15 minutes to firm up.
4. Preheat Grill / Grill Pan: Preheat an outdoor grill or indoor heavy cast-iron grill pan over MEDIUM-HIGH heat (approx. 425°F / 220°C). Lightly brush the grill grates with avocado oil.
5. Grill to Smoky Perfection: Place the kofta skewers on the hot grill. Grill undisturbed for 4 to 5 minutes until deep char marks form on the bottom. Flip and grill the second side for 4 to 5 minutes until browned and cooked through (internal temperature 160°F / 71°C).
6. Plate & Serve: Transfer skewers to a warm platter. Drizzle generously with creamy mint tahini sauce, a swirl of extra virgin olive oil, and a dusting of crimson sumac. Serve with warm cassava tortillas, cucumber slices, and pickled red onions.

Nutritional Breakdown (Per Serving - 2 Kebabs with Sauce)

Chef's Paleo Nutritional Science

Pasture-raised lamb provides dense amounts of bioavailable zinc, selenium, and conjugated linoleic acid (CLA), supporting cellular metabolic signaling and thyroid hormone homeostasis. Cold-pressed sesame tahini is an exceptional source of bioavailable plant calcium, sesamin, and sesamolin—lignans shown to upregulate hepatic fatty acid oxidation enzymes.

Frequently Asked Questions