Grilled Kofta Recipe with Tahini and Tomato Salad

For the Grilled Kofta:
0 Add the cumin seeds and coriander seeds to a dry skillet. Set over medium-low heat and toast the spices, stirring often, until fragrant, around 4 minutes. Transfer the spices to a mortar and pestle or spice grinder and grind to a fine powder. Set aside.
1 In a large bowl, combine the ground lamb, ground cumin and coriander, grated onion, parsley, cilantro, baking soda, salt and pepper. Mix until well combined and slightly tacky. Divide the mixture into 5 equal-sized portions, around 3 ounces each. Lightly wet your hands with water and shape each portion into oval-shaped patties around 1/4-inch thick. Transfer the kofta onto a plate lined with parchment paper to prevent sticking, cover and refrigerate 1 hour to overnight.
2 Preheat your Traeger Grill to 500F (if using the Traeger SearGrate, preheat to 475F). Place the kofta onto the grill and cook until grill marks form, around 4 minutes. Flip and cook until grill marks form, around 4 more minutes. Transfer the kofta to a platter and serve with the tahini sauce and tomato salad.
For the Tahini Sauce
5 In a medium-size bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon. It should be the consistency of a thick pancake batter. If the tahini sauce is too loose, add some more sesame seed paste. If the tahini sauce is too thick, add some more water. Taste for seasoning and adjust with salt, garlic or lemon juice as desired.
For the Tomato Salad
7 In a bowl, combine the tomato, onion, parsley, lemon juice and sumac. Toss everything to coat. Cover and set aside at room temperature until ready to serve.