Lamb Kebabs With Arugula And Tahini Food

LAMB KEBABS WITH ARUGULA AND TAHINI

Steps:

• Kebabs, part 1: In a mixing bowl, combine ground lamb, milk, and bread cubes; mix until the bread starts to break apart, about 30 seconds. Add the diced onion, smoked paprika, cumin, powdered milk, baking soda, and salt; mix again to combine. Mix in the black pepper, and the kebabs are ready to be cooked.
• Kebabs, part 2: Place flour in a small bowl. Divide meat mixture into three equal portions. Gently pat each one into a slightly flattened ball and dredge in flour to coat; remove excess flour. Meanwhile, heat oil in a skillet over medium heat. When the oil is hot and shimmering, add the kebabs. Cook 8-10 minutes, turning once, until kebabs are golden brown on all sides, firm to the touch, and slightly pink in the center. (If they need more time, cover the skillet for 2-3 more minutes and let the steam finish them off.)
• Tahini Sauce: In a bowl, whisk together tahini, half of the lemon juice, and salt. Thin out with water, 1 tablespoon at a time. It will look like it's seizing up, but keep stirring, about 30 seconds, and it'll become a smooth and creamy sauce.
• Assemble: Place the kebabs on a plate and top them with arugula, followed by remaining lemon juice, olive oil, and a few tablespoons (or more) of tahini sauce. Serve immediately.