Grass-Fed Lamb Kabobs with Lemon-Tahini Sauce

Serves 4 people
Cooking time: 30 minutes

1 1/2 pounds lamb kebob meat (lamb or shoulder cut into 1 to 1 1/2 inch cubes)
2 cups cherry tomatoes
2 bell peppers, seeded and cut into half inch pieces
2 summer squash, cut into thin slices
1 red onion, peeled and cut into half inch pieces
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped mint
wooden kebob skewers, soaked in water for 30 minutes prior to use

quick marinade:
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper

lemon tahini sauce:
2 tbsp sesame tahini
1 tbsp lemon juice, freshly squeezed
1/4 tsp cumin, ground
salt & pepper

To make the marinade, whisk together the ingredients in a nonreactive bowl. Add the lamb and allow to marinade for at least 30 minutes and up to four hours (in the refrigerator).

To make the lemon-tahini sauce, whisk together the tahini, lemon juice and cumin in a bowl.  Add water as needed to thin to a nice consistency.  Season to taste with salt and pepper and set aside.

Preheat the grill.

Assemble the kabobs by spearing the lamb, tomatoes, peppers, squash, and red onion in an alternating pattern. Once all the kabobs have been assembled, season them with salt and pepper and brush them with the olive oil.

Cook the kabobs over the grill, turning once. Remove from heat once the meat is cooked through and the vegetables are tender (about 3-5 minutes per side for medium to medium rare).

To plate, place two kabobs on a plate. Drizzle with the lemon tahini sauce and sprinkle with the fresh chopped mint. Enjoy!

Source for Ingredients
grassfed lamb from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic cherry tomatoes, organic red onion, organic baby summer squash, organic bell pepper, and organic lemons from the Hollywood Farmers Market

organic sesame tahini and organic cumin from Whole Foods