Baked lamb kebabs with roasted vegetables and tahini (Siniya) from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 217) by Eden Grinshpan

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Notes about this recipe

  • sharon_olniyq on May 17, 2026

    The first unimpressive recipe from this book, the veggies were good but not hard to mess up roasted veggies. The lamb patties had a strange soft texture that would have been better cooked as a patty in a skillet or on a kabob on the grill. Perhaps even meatballs in a skillet. The garlicky tahini sauce is pretty bland so I suggest using her chermoula sauce to add more flavor depth.

  • Lepa on November 03, 2024

    This was okay but if I made it again I'd probably skip adding the tahini sauce until after everything comes out of the oven. The baked tahini made everything look beige and mushy.

  • ginger2212 on October 24, 2021

    The concept is brilliant. I would mix and match meats though. I did it with turkey, so I will try lamb in the future. My favorite turkey burger is Ottolenghi's Turkey and Zucchini Burgers so I'd do that with the veg.

  • breakthroughc on January 25, 2021

    I forgot to add that the lamb mixture was very crumbly and I had to add an egg to get it to hold together to form patties.

  • breakthroughc on January 23, 2021

    This was a delicious sheet pan dinner. I use one sweet potato and added a red bell pepper cut into large chunks. All you need is some Naan as a side.

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