Here's an interesting variation on ground lamb: turning them into patted kebabs and packing them with wonderful flavors and even a bit of a light crunch from some pine nuts. I grilled 'em like patties instead of skewering them as kebabs, and they came out just right. I'd like for the lemon tahini sauce to have had more punch to it, but it was all good with some freekah and broccoli crowns.
"Ground Lamb Kebabs with Pine Nuts and Tahini Sauce," shared by Eden Grinshpan and originated by the Shuk Hacarmel in Tel Aviv. In Food & Wine, May 2012, p. 136.
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