If you've never had kefta with tahini, you're seriously missing out! This is one of my favorite Middle Eastern dishes that my mom makes, but I decided to give it a little twist using the sheet-pan kebab method.
It's an easy, flavorful family dinner that everyone can enjoy. I serve the tahini on the side so everyone can add as much or as little as they like.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: Approximately 40 minutes
Servings: 5–6
Ingredients
For the Sheet-Pan Kefta
2 lbs ground beef (80/20 recommended for flavor and juiciness)
1 medium yellow onion, finely grated
4 garlic cloves, finely grated or minced
Âľ cup fresh parsley, finely chopped
2 teaspoons ground coriander
1 teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon ground black pepper
2 teaspoons kosher salt (adjust depending on the type of salt used)
For the Creamy Lemon Garlic Tahini Sauce
½ cup tahini, well stirred
½ cup freshly squeezed lemon juice (approximately 2-3 lemons)
2 garlic cloves
½ teaspoon salt
½ cup cold water, plus more as needed
1–2 tablespoons cooked kefta pan juices, optional
For the Air-Fried Potatoes
3 medium Yukon Gold potatoes, cut into Âľ-inch cubes
1½ tablespoons olive oil
½ teaspoon paprika
½ teaspoon salt
ÂĽ teaspoon garlic powder
Black pepper, to taste
For the Cucumber Tomato Salad
2 Persian cucumbers, diced
2 Roma tomatoes, diced
ÂĽ small red onion, finely diced (optional)
ÂĽ cup fresh parsley, chopped
1 tablespoon olive oil
Juice of ½ lemon
Salt, to taste
For Serving
1½ cups uncooked basmati rice, prepared according to package directions
Additional fresh parsley for garnish (optional)
Instructions
1. Prepare the Sheet-Pan Kefta
Preheat your oven to 425°F.
Finely grate the onion and gently squeeze out some of the excess moisture.
In a large mixing bowl, combine the ground beef, grated onion, garlic, parsley, coriander, allspice, cumin, black pepper, and salt.
Mix with your hands until evenly combined, avoiding overmixing.
Line a large rimmed baking sheet with parchment paper rated for 425°F or lightly grease the pan.
Press the beef mixture into an even rectangle approximately ½–¾ inch thick. It doesn't need to cover the entire pan.
Lightly score into long, kebab-shaped strips.
Bake for approximately 15–25 minutes, depending on thickness, until the internal temperature reaches 160°F.
Carefully drain the excess fat and juices, reserving a little of the cooked juices for the tahini sauce if desired.
Rest for 5 minutes, then cut into strips.
For additional browning, transfer the kefta to an unlined broiler-safe pan and broil very briefly, watching closely.
2. Make the Creamy Lemon Garlic Tahini Sauce
Add the lemon juice, garlic, salt, and cold water to a blender. Blend briefly.
Add the tahini and blend until smooth and creamy.
If the sauce is too thick, gradually add more cold water, one tablespoon at a time, until it reaches your preferred consistency.
Taste and adjust the seasoning as needed.
If desired, add 1–2 tablespoons of the cooked kefta juices, skimming off most of the rendered fat first. Blend or whisk until incorporated.
To serve warm, transfer to a small saucepan and heat gently over low heat, stirring frequently. Add additional water if the sauce thickens. Avoid boiling.
Tip: This version is intentionally extra lemony! If you prefer a milder tahini sauce, start with ÂĽ cup lemon juice and add more to taste.
3. Prepare the Air-Fried Potatoes
Preheat the air fryer to 400°F.
Pat the cubed potatoes dry.
Toss with olive oil, paprika, salt, garlic powder, and black pepper.
Arrange in an even layer in the air fryer, working in batches if necessary.
Air-fry for approximately 18–22 minutes, shaking halfway through, until golden brown and tender.
4. Make the Cucumber Tomato Salad
Combine the cucumber, tomato, red onion, and parsley in a bowl.
Add the olive oil, lemon juice, and salt.
Toss gently and refrigerate until ready to serve.
5. Assemble and Serve
Cook the basmati rice according to package directions.
Spoon rice onto individual plates or a large platter.
Arrange the sheet-pan kefta over the rice.
Add the crispy air-fried potatoes and cucumber tomato salad.
Serve the lemon garlic tahini sauce on the side so everyone can add their preferred amount.
Garnish with additional parsley if desired.
Recipe Notes
Why use 80/20 ground beef? The higher fat content helps keep the kefta juicy and flavorful. Leaner ground beef can be substituted, although the finished texture may be slightly drier.
Can I prepare the tahini sauce ahead? Yes! Store in an airtight container in the refrigerator for 3–4 days. The sauce may thicken as it sits, so whisk in additional water before serving.
Can I substitute the spices? Middle Eastern seven-spice can replace the allspice and cumin. Different families have their own variations, so adjust to your preference.
Does the tahini sauce need to be heated? No. It can be served at room temperature or gently warmed. Some traditional versions of kefta bil tahini bake the sauce with the meat, but I serve mine separately so everyone can customize their plate.
How do I store leftovers? Refrigerate cooked kefta, rice, potatoes, and sauce within 2 hours. Store in airtight containers and enjoy within 3–4 days.
A Little Note From Me
As a registered dietitian, I'm a big believer that eating well doesn't mean sacrificing the foods you grew up loving. This is one of those meals that brings together flavor, comfort, and tradition, and it's exactly the kind of dinner I love sharing with my family.
Enjoy!
