Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb kofta skewers seasoned with warm spices and grilled alongside smoky eggplant slices, finished with a creamy tahini sauce. This Middle Eastern-inspired lamb recipe, ready in about 35 minutes, pairs ground lamb, onion, grated, 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 15 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Eggplant and Lamb Kofta Skewers with Tahini Drizzle?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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