Lamb Kebab with Tahini Sauce

Roasted and grilled meats are plentiful throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.

Total Time: 2 1/2 hours  

Ingredients (8 servings )

• 6 cloves garlic, crushed
• 1/2 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground pepper
• 2 pounds lamb, trimmed and cut into 1-inch pieces
• 2 large red onions, cut into 8 wedges each
• Tahini Sauce (recipe is linked)

Preparation

1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place lamb in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.
2. Preheat grill to high.
3. Remove the lamb from the bag. (Discard the marinade.) 
4.  Brush onions with the remaining 1 tablespoon oil. 
5. Divide the lamb among 6 skewers and the onions among the remaining 3 skewers. 
6. Grill the onions until charred and tender, 10 to 12 minutes per side. 
7. Grill the lamb, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce.

Nutrition

Per serving: 314 calories; 19 g fat ( 4 g sat , 8 g mono ); 55 mg cholesterol; 9 g carbohydrates; 28 g protein; 2 g fiber; 235 mg sodium; 473 mg potassium.