Miso Tahini Beef Kofta Kebabs

Ingredients

Kebab

• 1 lb ground beef
• 1/2 medium finely chopped onion
• 2 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Miso tahini sauce

• 1/2 cup tahini paste
• 2 tbsp white miso paste
• 2 tbsp fresh lemon juice
• 1 clove minced garlic
• 1/4 cup warm water
• 1/4 tsp kosher salt

Instructions

1. In a large bowl, combine the ground beef, onion, garlic, parsley, toasted pine nuts, cumin, coriander, paprika, allspice, nutmeg, cardamom, salt, black pepper, and cinnamon. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Divide the mixture into 8 equal portions and shape each into a 4-inch long sausage around a metal skewer, pressing firmly to adhere. If using wooden skewers, soak them in water for 30 minutes first.
3. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
4. Grill the kofta kebabs for 4-5 minutes per side, turning occasionally, until charred and cooked through to an internal temperature of 160°F (71°C).
5. While the kebabs grill, prepare the miso tahini sauce: In a medium bowl, whisk together the tahini, miso paste, lemon juice, garlic, warm water, and salt until smooth and creamy. Adjust consistency with more water if needed.
6. Remove kebabs from the grill and let rest for 2 minutes. Serve hot with the miso tahini sauce drizzled over top or on the side, alongside pita bread, cucumber slices, and fresh herbs.
7. For indoor cooking, broil the kebabs in the oven on a foil-lined baking sheet for 8-10 minutes, turning halfway.

Notes

For a dairy-free version, ensure your miso is vegetarian. If lamb isn't available, substitute with ground beef or turkey. Store leftover sauce in the fridge for up to 5 days; thin with water when reheating.