From EatingWell: May/June 2007
This garlicky tahini sauce is traditionally served with chicken kebabs, but we loved it with the beef kebabs as well.
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 cup tahini
- 7 tablespoons lemon juice
- 3 tablespoons water
- Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, lemon juice and water.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days.
- Note: Tahini is a thick paste made from ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
Per 2-tablespoon serving: 93 calories; 8 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrates; 3 g protein; 1 g fiber; 111 mg sodium; 88 mg potassium.
Exchanges: 1 1/2 fat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Middle Eastern
- May/June 2007