Mini kebabs with sesame and tahini with a yogurt dip

It cant get healthier for party food: lean beef mince, antioxidant sesame and tahini, uplifting garlic and low fat yogurt. Even if you are not watching your diet, you will love these!

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for the kebabs
½ kg lean ground beef mince
1 barley rusk or 2 thick slices of day old bread
2 tbsp tahini
½ clove of garlic, finely chopped
2 tbsp sesame seeds
tsp cinnamon
tsp cumin powder
salt, pepper, olive oil
12 wooden skewers

for the yogurt dip
250 ml. Greek style yogurt, 2% fat
1 tbsp min, fresh (chopped) or dried
½ tsp cumin
salt, pepper

for serving
chopped parsley
chopped tomatoes
mini pita breads


  • Soak the rusks or bread in water until completely soft.
  • Strain well form all water and knead in the mince together with all the ingredients until you have a homogenous mix. Season well according to taste.
  • Take about 2 tbsp of mince mix and form oblong sausage-shaped kebabs. Thread these on to wooden skewers. Cover with cling film and leave in the fridge for a couple of hours to firm up.
  • Brush the kebabs with oil, place them on a baking sheet and grill for 20 minutes turning frequently, until golden.
  • To make the yogurt dip, just combine all the ingredients and season well. It is better if you make it a day in advance so the flavours will develop.
  • Serve 2 kebabs per person, on warm pita bread topped with parsley and chopped tomatoes with the dip on the side.



You can soak the wooden skewers in water so that they will not burn under the grill. Otherwise cover their ends with foil.
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