Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Juicy lamb kofta skewers seasoned with warm spices and grilled alongside smoky eggplant slices, finished with a creamy tahini sauce. This Middle Eastern lamb recipe, ready in about 35 minutes, pairs ground lamb, onion, grated, and fresh parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 small (about 70g) onion, grated
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large (about 300g) eggplant, cut into 1/2-inch thick slices
• 3 tbsp olive oil
• 1/3 cup tahini
• 2 tbsp lemon juice
• 3 tbsp water
• 1 garlic clove, minced
• 1/4 tsp salt (for sauce)

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 1 small grated onion, 1/4 cup finely chopped fresh parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Divide the lamb mixture into 8 equal portions and shape each into an elongated oval around a skewer. Set aside.
3. Step 3: Brush 1 large sliced eggplant (1/2-inch thick slices) with 2 tbsp olive oil and season lightly with salt. Preheat grill or grill pan over medium-high heat and grill eggplant slices for 4 minutes per side until tender with grill marks.
4. Step 4: Brush the lamb kofta skewers with remaining 1 tbsp olive oil and grill for about 10 minutes total, turning every 2-3 minutes until cooked through and nicely charred.
5. Step 5: Meanwhile, whisk together 1/3 cup tahini, 2 tbsp lemon juice, 3 tbsp water, 1 minced garlic clove, and 1/4 tsp salt until smooth and creamy, adding more water if needed for drizzling consistency.
6. Step 6: Serve the grilled lamb kofta and eggplant slices drizzled generously with the tahini sauce.