hibachi hot plate grill | Middle eastern lamb meatballs with tahini sauce

• 1 pound of ground lamb
• ½ cup crumbs
• ½ cup chopped cilantro
• 1/3 cup chopped Onions
• 2 cloves chopped garlic, finely chopped
• 1 teaspoon lemon peel, chopped
• 1 egg
• 1 teaspoon chopped cilantro
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• ½ teaspoon ground aromatic fruit powder
• ½ teaspoon cayenne


• 1 cup plain yogurt
• ¼ cup sesame paste (sesame paste)
• 2 teaspoons lemon juice
• 1 teaspoon olive oil
• Salt to taste
Mix the dip in a small dish and serve with the meatballs.


Combine the meatball ingredients to make a 1.5 inch diameter meatball. It is then slightly crushed into a tart (about thick) with a small dent in the centre. Arrange on plate + cold.

Preheat teppanayaki grill price over # 5. On arrival - the orange lights go out - set the electric teppanyaki grill temperature to # 8. Arrive - the orange lights go out - and place the meatballs on the cooking center. Leave space evenly and make room for them so they can brown. Turn with a spatula or pliers.

Cook for 6 to 7 minutes on each side - no cooking oil required. The food will loosen by itself as it turns. After 5 minutes the centre should be pinkish and after 7 minutes the meatballs should be well prepared.

To keep them warm, push them into the outer heating zone and set the hibachi hot plate grill temperature to # 3.


Tip: try Humus Dip
Drain 1 can of chickpeas and store cup of liquid. Combine the beans with 2 cloves of garlic, 1/4 cup lemon juice, 1/4 cup olive oil and soy juice. Drizzle with extra virgin olive oil to taste. You can also try Tzatziki (yogurt, cucumber, garlic) or dill yogurt dip with 2 tablespoons chopped fresh dill and 1 teaspoon lemon peel.


hibachi hot plate grill | Middle eastern lamb meatballs with tahini sauce