In Biblical times, lamb would have been a staple of almost every festival meal. Today, it is less available here, but it is still a treat!
Substitute slivered almonds for a Paleo friendly alternative to the pine nuts.
Galilee Green Lamb Kabob with Techina
Ingredients:
Kabob Mixture
Tightly Compressed Three Inch Long Kabobs
- 8 ounces of ground beef
- 8 ounces of ground lamb or turkey
- 1 small onion finely chopped
- 2 crushed cloves of garlic
- 4 coarsely chopped tablespoons of pine nuts or slivered almonds
- ½ cup of chopped leafy parsley leaves
- ½ medium finely chopped and seeded hot pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
Techina Sauce
- ⅔ cup of tahini paste
- 3 tablespoons freshly squeezed lemon juice
- ½ cup water
- ½ teaspoon salt
Garnish & Kabob Preparation
- 1 crushed clove garlic
- 3 tablespoons of Galilee Green Olive Oil
- Chopped parsley
- Toasted pine nuts or almond slivers
- Sweet paprika
Directions:
- Preheat oven to 350F/180C
- Mix together techina sauce ingredients and place the bowl to the side
- The sauce should be a little runnier than honey. If not, add a bit more water
- Place all the kabob ingredients in a bowl and mix all the ingredients evenly with your hands
- Make 3 inch long kabobs that are tightly compressed and arrange on a plate
- Chill for an hour or a few hours until ready to cook
- Heat up the olive oil over a medium heat in a large frying pan and sear each kabob on all sides
- Place in a baking dish and bake the kabobs for 15 minutes until they are medium done
- Spoon the techina in a new baking dish and place the kabobs evenly on top of the techina and drizzle some techina on the kabobs, as well
- Raise the temperature of the oven to 425F/220C
- Place the kabobs and techina in the oven for 2-4 minutes just to warm up the techina sauce
- Sprinkle with the garnishes and ENJOY!!
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