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Roasted and grilled meats are ubiquitous throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.

EatingWell Magazine, May/June 2007




Ingredient Checklist


Instructions Checklist
  • Crush 6 cloves garlic and combine with 1/2 cup lemon juice, 1/4 cup oil, 1 teaspoon salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.

  • Meanwhile, mince the remaining 2 garlic cloves. Mash garlic and the remaining 3/4 teaspoon salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, the remaining 7 tablespoons lemon juice and water. Set aside.

  • Preheat grill to high.

  • Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with tahini sauce.

Make ahead

Prepare through Step 1 and refrigerate for up to 1 day. Cover and refrigerate tahini sauce for up to 5 days.


Nine 12-inch skewers

Nutrition Facts

284 calories; protein 25.3g; carbohydrates 8.9g; dietary fiber 1.5g; sugars 2.1g; fat 16.8g; saturated fat 3.1g; cholesterol 59.2mg; vitamin a iu 12.6IU; vitamin c 12.1mg; folate 34.3mcg; calcium 49.8mg; iron 2.2mg; magnesium 38.6mg; potassium 435.4mg; sodium 228.2mg; thiamin 0.3mg.

1 vegetable, 4 lean meat, 1 fat