Super easy and delicious! I love Mediterranean food for lunch.
This Beef Kefta Kebab with Tahini-Lemon Sauce has a wonderfully aromatic smell and flavor. Topped with parsley, currants and toasted pine nuts (or breadcrumbs, whatever you like!), this delicious lunch comes together super fast and is low-carb, paleo, keto and gluten-free.
Things to keep in mind:
For the glaze: Use a smooth tahini paste, ideally one that only has sesame seeds as the ingredients. When juicing lemon wedges, juice them over a fine mesh sieve to avoid any pulp or seeds getting into the glaze.
Make sure you remove all excess liquid from the grated onion. If you don’t, your kebabs will have a harder time keeping their shape. You can refrigerate your beef mixture for 15-40 minutes if it is too moist and difficult to grill, though I didn’t have this problem by removing the liquid from the onion.
You can top it with whatever you like - I went with parsley, pine nuts, toasted breadcrumbs and currants. If you make these, tag @cleaneatsfactory on Instagram!
I grilled my kebabs, but you can also sear them on the stovetop or bake them (cooking times/temps vary).
Beef Kefta Kebab with Tahini-Lemon Glaze
Ingredients
- 1 lb ground beef
- 1/2 yellow onion
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Salt to taste
- 1/4 cup chopped parsley
- 1/4 cup almond flour (or breadcrumbs, moistened with 3-4 tbsp heated chicken stock)
- 1/2 cup tahini
- 1/4 cup plus 1 tbsp olive oil
- 3 tbsp lemon juice, freshly squeezed
- Pinch of cayenne
- Toppings (optional): 1/4 c chopped parsley, pine nuts, breadcrumbs, currants
Instructions
- Grate the yellow onion on the largest holes of the box grated. Place in a kitchen towel or cheesecloth and twist over the sink, squeezing out the excess moisture.
- Combine the onion, parsley, seasonings, salt, and almond flour. If using breadcrumbs, heat the chicken stock or water over medium until it simmers, then stir in the breadcrumbs to combine and moisten.
- Add the beef and stir until just combined. I used the beater attachment on my stand mixer on stir speed.
- Scoop out nearly 2 tbsp (1.5 oz) per kebab and shape into a ball, then roll it back and forth in between your hands to create an oval, kebab shape.
- Sear on a heated cast iron with oil or grill until cooked through. Cook to your liking, but you can also leave it a little pink in the middle.
- Combine all the ingredients until smooth! Spread onto a serving dish and add the cooked kebabs. Then, top with garnishes of your choice.