Kofta Kebab Salad with Tahini Yogurt Dressing

In a bowl, combine the ground lamb or beef, chopped onion, minced garlic, cumin, coriander, cinnamon, cayenne pepper (if using), salt, and pepper. Mix well until thoroughly combined.

Add the chopped parsley and mix again.

Shape the mixture into small oval-shaped kebabs or meatballs (kofta). You can thread them onto skewers if grilling.

Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates.

Cook the kofta for about 8-10 minutes, turning occasionally, until cooked through and nicely browned.

While the kofta is cooking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt.

Gradually add water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.

In a large bowl, combine the mixed greens, diced cucumber, cherry tomatoes, thinly sliced red onion, and chopped fresh mint.

Arrange the cooked kofta kebabs over the salad.

Drizzle the tahini-yogurt dressing generously over the salad.

Serve immediately.