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–+ servings

GutRx Lamb Kofta Kebabs With Lemon Tahini Sauce

by: Indigo Mathewson
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Course Sauce/Dressing
Keyword Beef, Dairy Free, Egg Free, GutRx without Grains and Starches, Nightshade Free
Servings 4

Ingredients
  

  • 1 pound Ground Lamb
  • 1 cup White Sesame Seeds - hulled and toasted
  • 1 tablespoon Lemon Tahini Sauce
  • 1.5 cup Olive Oil
  • 0.5 cup Fresh Parsley - chopped
  • 1 teaspoon Lemon Zest
  • 0.25 cup Fresh Cilantro - chopped
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Salt
  • 1.5 teaspoon Tamari
  • 0.5 teaspoon Ground Allspice
  • 0.25 teaspoon Cinnamon - ground
  • 0.25 teaspoon Ground Cardamom (Cardamon)
  • 0.25 teaspoon Ground Black Pepper
  • 0.5 teaspoon Ground Turmeric
  • 0.33 cup Raw Pumpkin Seeds - roughly chopped
  • 2 tablespoon Coconut Oil

Instructions
 

  • Pulse the Lemon Tahini Sauce in a food processor with the fresh herbs, spices, and pumpkin seeds until combined, but pumpkin seeds are still in irregular pieces. Transfer to a large bowl with the ground lamb, and mix using hands. Shape into 20 meatballs, and refrigerate for 1 hour.
  • Preheat oven to 375 F.
  • Heat a large skillet on medium high heat with coconut oil, and sear the meat balls evenly, turning over so that each side is slightly browned. Transfer to a small baking sheet and bake for 7 minutes. Serve with Lemon Tahini Sauce.
  • To make the lemon tahini sauce, place all the ingredients into a food processor. Process until smooth. Transfer to a glass container and store in the refrigerator.