Kebabs with Tahini and Sesame

Juicy, flavorful kebabs with tahini and sesame — this unique recipe will make you the grill master of the neighborhood. Just be careful not to reveal your secret!
For this recipe, we used Sfakian Barley Mini Rusks.

What we will need:

½ kg minced meat (lamb – beef – pork)
Crumbled Sfakian Barley Mini Rusks
1–2 tbsp tahini
½ garlic clove, crushed
1 tsp kebab spice mix
2 tbsp sesame seeds
¼ tsp cinnamon
¼ tsp cumin
Olive oil
Salt and pepper

For serving:

Chopped parsley
1 tomato, finely chopped
Pita bread

For the yogurt dip:

250 g strained yogurt
1 tbsp fresh mint
½ tsp sumac (optional)

Watch the video

Execution:

(Optional) Soak the rusks briefly in water to soften them.
Drain the rusks thoroughly and mix them with the minced meat and the rest of the ingredients.
Adjust seasoning with salt, pepper, and spices.
Shape the mixture into elongated kebabs and thread them onto skewers.
Grease a baking tray with olive oil and place the kebabs on it. Brush the tops with a little more olive oil.
Grill for about 20 minutes or cook on the barbecue, turning regularly until golden on all sides.

For the dip:
Mix all the ingredients together and season with salt and pepper. Let it rest for 12–24 hours for the flavors to develop.

Serving suggestion: Serve the kebabs on warm pita bread with plenty of chopped parsley and tomato, and accompany with the yogurt dip.