Lamb Kebabs with Tahini Yogurt

Peel and finely chop half of the shallots and crush 2/3 of the garlic. Combine the lamb mince, chopped shallots, crushed garlic, garam masala, cumin, coriander, paprika, black pepper and salt. With clean hands, knead the mixture well until soft. Set aside for 10 min.

Combine the natural yogurt and tahini in a bowl. Add 1 Tbsp of lemon juice, the rest of the crushed garlic, and a pinch of salt. Mix until smooth and set aside.

Peel and finely slice the remaining shallots. In a bowl, combine the shallots with a drizzle of olive oil, 2 Tbsp of lemon juice, and a pinch of salt and pepper. Set aside for 5-10 min.

Meanwhile, drain and rinse the chickpeas. Pick out the loose shells. Heat a drizzle of oil in a pan over a medium high heat. Fry the chickpeas for 5 min until they turn golden and start to crisp. Set aside to cool.

Halve the cherry tomatoes. Halve the cucumbers lengthwise and scoop out the seeds with a spoon. Chop the fresh parsley. Add the vegetables to a bowl with the marinated shallots. Add the fried chickpeas and the sumac. Toss and set aside.

With oiled hands, shape the lamb mix into kebabs. Heat a generous amount of oil in a pan over a medium-high heat. Fry the kebabs (in batches) for around 5 min until browned all over and cooked through). Serve with the tahini dressing and the Shirazi salad.