Authentic Kofta Kebab Recipe with Tahini Sauce

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Ready to savor the authentic taste of Middle Eastern cuisine? My Kofta Kebab with tahini sauce recipe takes you on a culinary journey infused with rich flavors from Jordan, Palestine, Syria, and Lebanon. With a wholesome twist incorporating more vegetables and the choice to roast instead of fry, this dish captures the essence of tradition while offering a healthier approach. Cooking each component separately ensures a harmonious blend of flavors reminiscent of cherished childhood memories.

Ingredients of our Kofta With Tahini recipe

  • Kofta Kabab:
  • A blend of ground lamb and beef forms the heart of our Kofta Kebab, bringing rich and savory notes.
  • The aromatic trio of onion, garlic, and Italian parsley infuse layers of flavor.
  • Seasoned with a dash of salt, cumin, sumac, Aleppo pepper, and cinnamon, these spices create a Middle Eastern symphony in your mouth.
  • Vegetables: Cauliflower, potatoes, onion, and tomatoes provide a hearty, earthy backdrop to our Kofta Kebab.
  • Tahini Sauce: This creamy sauce comes to life with tahini paste, lending its nutty richness and fresh lemon juice, which provides a zesty, tangy kick. A touch of plain yogurt introduces a hint of creaminess to the sauce. Garlic and black pepper elevate the flavors, while sumac adds a subtle tartness.

Variation of Your Kebab Recipe

Traditionally, Kofta with tahini sauce features a layer of half-fried potatoes generously coated with tahini sauce before baking. They are typically served with pita bread or alongside rice. You can substitute the tahini with tomato sauce and fresh tomatoes for a delightful twist on this classic preparation. This variation, known as “kofta bil al scene” or “kofta in a pan,” introduces a tantalizingly tangy contrast to the rich meat.

What should I serve with Kofta Kebabs?

While rich and flavorful, Kofta kebabs with tahini sauce shine with the right accompaniments; oven-roasted vegetables make an excellent addition to a heartier meal. Taboon bread is a must—it’s so good with kofta that you’ll find yourself reaching for more. If you’re leaning towards grains, vermicelli rice is an aromatic choice that complements the kebabs perfectly.

While pita bread is a traditional sidekick to kofta with tahini sauce, venturing into salads can elevate the meal further. Fattoush is a Mediterranean classic that provides a fresh and zesty contrast. Alternatively, a Greek salad, with its salty feta and juicy olives, can also be a delightful pairing.

How to Make Authentic Kofta Kebab Recipe with Tahini Sauce

Preparation

1.
In a large mixing bowl, combine ground lamb, ground beef, onion, garlic, parsley, salt, cumin, sumac, Aleppo pepper, and cinnamon. Mix until all ingredients are well incorporated.
Mark as complete
2.
Shape the mixture into your preferred kabab form. This recipe yields approximately 16 pieces.

Mark as complete
3.
Preheat the oven to 400°F. Place the kababs on a baking tray and bake for about 15 minutes. Drain and reserve the juice from the meat.
Mark as complete
4.
In a large mixing bowl, toss cauliflower, potatoes, onion, and tomatoes with olive oil, salt, sumac, cumin, and black pepper.

Mark as complete
5.
Spread the vegetables evenly on a baking tray.
Bake at 425°F for about 30 minutes, or until the vegetables are tender.
Mark as complete
6.
In a saucepan over low heat, warm the tahini.
Add lemon juice, yogurt, garlic, salt, black pepper, and sumac to the tahini. Whisk together.
Gradually add the water (or combination of kofta juice and water), whisking continuously until all ingredients are well incorporated.
Mark as complete
7.
Assembly:
In a large baking dish, layer the roasted vegetables.
Place the baked kofta kababs on top of the vegetables.

Mark as complete
8.
Pour the warm tahini sauce over the kababs and vegetables.
Return to the oven and bake at 425°F for an additional 10 minutes.
Mark as complete
9.
Serve and enjoy with your choice of sides.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 lb. Ground lamb
1 lb. Ground beef
1 Small onion, finely chopped
6 cloves minced garlic
cup Italian parsley (chopped fine)
1 tablespoon salt
1 teaspoon cumin
½ teaspoon sumac
1 teaspoon Aleppo pepper
½ teaspoon cinnamon
For the Vegetables:
1 small cauliflower (cut into smaller pieces)
8 small potatoes (washed and cut into fourths)
1 large onion (cut into large chunks)
3 medium size tomatoes (cut into large chunks)
2 teaspoons salt
1 teaspoon sumac
1 teaspoon cumin
½ teaspoon black pepper
Tahini Sauce:
1 1/2 cup tahini
4 oz fresh lemon juice (approximately 2 juicy lemons)
3 tablespoons plain yogurt
5 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sumac
3 cups of water (or a combination of reserved kofta kabab juice and water to total 3 cups)

Preparation

1
In a large mixing bowl, combine ground lamb, ground beef, onion, garlic, parsley, salt, cumin, sumac, Aleppo pepper, and cinnamon. Mix until all ingredients are well incorporated.
2
Shape the mixture into your preferred kabab form. This recipe yields approximately 16 pieces.
3
Preheat the oven to 400°F. Place the kababs on a baking tray and bake for about 15 minutes. Drain and reserve the juice from the meat.
4
In a large mixing bowl, toss cauliflower, potatoes, onion, and tomatoes with olive oil, salt, sumac, cumin, and black pepper.
5
Spread the vegetables evenly on a baking tray. Bake at 425°F for about 30 minutes, or until the vegetables are tender.
6
In a saucepan over low heat, warm the tahini. Add lemon juice, yogurt, garlic, salt, black pepper, and sumac to the tahini. Whisk together. Gradually add the water (or combination of kofta juice and water), whisking continuously until all ingredients are well incorporated.
7
Assembly: In a large baking dish, layer the roasted vegetables. Place the baked kofta kababs on top of the vegetables.
8
Pour the warm tahini sauce over the kababs and vegetables. Return to the oven and bake at 425°F for an additional 10 minutes.
9
Serve and enjoy with your choice of sides.

Recipe Tips & Suggestions

Storage Instructions:

Cooked Kofta Kebabs can be stored in an airtight container in the refrigerator for up to three days. To freeze them for later enjoyment, wrap each kebab individually in plastic wrap and aluminum foil. Place them in a freezer-safe container or zip-top bag; they will remain good for up to three months.

Reheating Instructions:

Preheat your oven to 350°F. For refrigerated Kofta Kebabs: Remove any plastic wrap and aluminum foil and place them on an oven-safe tray. Bake for about 15 minutes or until heated through. For frozen Kofta Kebabs: Keep the plastic wrap on and remove the aluminum foil. Bake for approximately 25-30 minutes or until they are heated through. For the Tahini Sauce: If the tahini has thickened or separated, add a small amount of warm water and whisk it thoroughly to restore its creamy consistency. Drizzle it over your reheated Kofta Kebabs for that perfect finishing touch.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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