Ingredients
Scale
- 3/4 cup tahini paste
- Juice of 2 lemons
- 2-3 garlic cloves, coarsely chopped
- 1 1/2 tsp kosher salt, divided
- 1 lb ground lamb
- 2 Tbsp finely ground bulgur wheat
- 1/2 yellow onion, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- Cooking spray
- Pita bread, for serving
Instructions
- Prepare the sauce by blending tahini, lemon juice, garlic, 1/2 tsp salt, and 1/2 cup cold water in a processor until smooth and refrigerate.
- Place bulgur wheat in a small bowl, cover with 2 tablespoons of boiling water, and steep for 7 minutes to hydrate.
- Combine the softened bulgur, ground lamb, minced onion, remaining 1 teaspoon of salt, and all spices in a bowl, mixing thoroughly by hand.
- Shape the mixture into 8 equal oval patties using damp hands and refrigerate for 30 minutes to firm the fats.
- Preheat air fryer to 400°F for 3 minutes.
- Thread patties onto metal skewers, lighty spray with cooking spray, and air fry in batches for 10 minutes, flipping halfway through.
Notes
- Ensure you don’t skip the chilling step; refrigeration helps the patties hold their shape and stay juicy.
- The tahini sauce can be made a day in advance for better flavor development.
- Prep Time: 55
- Cook Time: 10
- Category: Baked Lamb
- Method: Air Frying
- Cuisine: Middle Eastern