Mix the ground meat with the lamb, onion, garlic, parsley, cumin, paprika, chili, turmeric, cinnamon, olive oil, salt and black pepper until evenly combined.
2
Chill the mixture 60 minutes.
Refrigerator
To assemble
3
Shape the meat into a long log on a metal skewer and press firmly.
Skewers
4
Grill over coals, turning every few minutes, for about 30–40 minutes, until cooked through.
Charcoal grill
5
Cut the meat into thin slices with a sharp knife.
KnifeCutting board
6
Mix the tahini and lemon juice and season with salt.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8
Place on a warm gluten-free bread with the tahini, the tomatoes and onion.
1105calories
55 gprotein
53 gcarbs
73 gfat
● protein 20%● carbs 19%● fat 61%
Per serving, servings (calculated for this version)
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