Turkish Shish Kebabs with Garlicky Tahini

Make the Garlicky Tahini sauce

1. In a blender, puree the garlic with the tahini, lemon juice, olive oil, water, salt, and pepper until smooth. If the sauce appears thick, add a little more water. Scrape the sauce into a bowl, sprinkle with the parsley.

Make the Shish Kebabs

1. In a large bowl, combine the garlic with 3 tablespoons of olive oil, the lemon juice, salt, pepper, dried mint, and oregano. Add the lamb, toss to coat, and refrigerate for at least 1 hour or for up to 3 hours.

2. Thread the lamb onto skewers, placing 1 fresh mint leaf between the pieces of meat. Skewer alternate pieces of onion and bell pepper and brush lightly with olive oil.

3. Light a grill. Lightly brush the grate with vegetable oil and grill the lamb and vegetables over a medium-hot fire, turning frequently, until the lamb is medium, about 6 minutes, and the vegetables are tender and lightly charred, about 8 minutes. Let the kebabs stand for 2 minutes, then serve with the Garlicky Tahini, lemon wedges, and pita bread.

Make ahead

The Garlicky Tahini sauce can be refrigerated for 1 week. Bring to room temperature and stir before serving.

Suggested Pairing

The berrylike fruit of a young, robust Zinfandel has an affinity with grilled lamb, especially when the dish includes pungent garlic and herbs.