This recipe highlights our Ancient Halaby Middle Eastern Chile Blend in a way that showcases how versatile, flavorful, and easy to use it can be. We think of this blend as a showstopper because all it needs is a little bit of our California Coast Sea Salt Flakes for support and it truly steals the show.

The garnishes of this dish hold a lot of magic as the crunch from the pine nuts, the burst of flavor from the pomegranate seeds, and a nutty, earthy flavor from the tahini really bring this dish full circle.

If you’re a fan of lamb, this recipe is a great way to incorporate it into your home-cooked meals.

Serving Size: 4

Ingredients

• 2 lbs ground Lamb meat
• 2 Tbsp Spice Tribe Ancient Halaby Middle Eastern Chile Blend
• Spice Tribe California Coast Sea Salt Flakes
• 1 ea medium size Yellow onion, minced
• 3 ea garlic cloves, minced
• 1/2 cup Pine Nuts, toasted
• 1 cup Pomegranate seeds
• 1 cup Parsley, chopped
• 2 ea lemon
• 1/2 cup Tahini
• 1/2 cup Greek Yogurt
• Kosher salt to taste
• Olive oil

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Directions

1. Mix ground lamb with 2 tbsp of Ancient Halaby, half of the garlic, ¼ cup of parsley, 1 tbsp of olive oil and the minced onion and salt.
2. If using wooden skewers, soak them in water overnight or at least for 30 minutes before assembling the skewers.
3. Make a 2-inch log of lamb mixture with your hands (it helps if they are a bit wet) and skewer them. Make sure to press the meat firmly onto a skewer.
4. Grill or broil 5-7 minutes each side adjusting heat as necessary to get desired doneness. We also like to grill one of the lemons to serve at the end.
5. Mix tahini with juice of one lemon and 8tbsp of water to thin out to be able to drizzle at the end. Season with salt to taste
6. Mix yogurt with remaining minced garlic.
7. To plate, smear a dollop of yogurt on bottom of the plate, followed by your cooked lamb skewers and garnish with, pomegranate seeds, pine nuts, parsley and tahini sauce.
8. To plate, smear a dollop of yogurt on bottom of the plate, followed by your cooked lamb skewers and garnish with, pomegranate seeds, pine nuts, parsley and tahini sauce.