# Passover Kebabs with Tahina, Shatta, Spring Vegetables and Dukkah-Roasted Hannah Sweet Potatoes > Deeply browned lamb-and-beef kebabs get a generous ribbon of lemony tahina and a sharp hit of red chile shatta. Roasted eggplant and zucchini, just-tender asparagus, and creamy Hannah sweet potatoes with crunchy dukkah make a generous spring plate. - URL: https://www.chezjk.com/recipes/passover-kebabs-with-tahina-shatta-roasted-eggplant-zucchini-asparagus-hannah-sw - Author: Jonathan Katzman - Cooked and photographed: 2026-04-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free ![Passover Kebabs with Tahina, Shatta, Spring Vegetables and Dukkah-Roasted Hannah Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ff05677e4f82e2d0b.jpg) ## Broiled Lamb-and-Beef Kebabs Squeezed grated onion keeps the meat juicy without making the mixture loose. A hot broiler creates a browned crust while the ground meat cooks through. ### Ingredients - 1 lb ground lamb - 1 lb ground beef, approximately 80–85% lean - 1 small yellow onion, coarsely grated - 3 cloves garlic, finely grated - 1/3 cup finely chopped flat-leaf parsley - 2 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp ground allspice - 1/2 tsp freshly ground black pepper - 12 g fine sea salt - 1 tbsp olive oil, for the rack and kebabs ### Instructions 1. Squeeze the grated onion firmly in a clean towel and discard the liquid. 2. Combine the onion, lamb, beef, garlic, parsley, spices, and salt. Knead by hand for 1–2 minutes, until the mixture becomes slightly tacky and holds together. 3. With damp hands, form four flattened oblong kebabs about 8 inches long and 3/4 inch thick. Place on a lightly oiled broiler-safe rack over a foil-lined rimmed sheet pan. Refrigerate for 20 minutes. 4. Heat the broiler to high with the rack approximately 5 inches below the element. Brush the kebabs lightly with the remaining oil. 5. Broil for 5–7 minutes, turn carefully with a wide spatula, and broil for another 5–7 minutes. Rotate the pan if needed for even browning. The centers must reach 160°F; if the exterior browns too quickly, move the pan farther from the element to finish. 6. Rest for 5 minutes before serving. ### Notes - For easier handling, form eight shorter kebabs and begin checking their temperature earlier. - Use ingredients appropriate to your household's Passover practice; this recipe is not a kosher-for-Passover certification. ## Lemon-Garlic Tahina Lemon and cold water turn sesame paste into a light, pourable sauce that softens the richness of the kebabs. ### Ingredients - 1/2 cup well-stirred tahini - 3 tbsp fresh lemon juice - 1 small clove garlic, finely grated - 1/4 tsp fine sea salt, plus more to taste - 5–7 tbsp cold water ### Instructions 1. Stir the lemon juice, garlic, and salt together and let stand for 5 minutes. 2. Whisk in the tahini. It will initially thicken. 3. Add cold water a tablespoon at a time, whisking until smooth and loose enough to fall from a spoon in a thick ribbon. Taste and adjust the salt. ### Notes - Tahina thickens as it stands; loosen with a little water immediately before serving. ## Fresh Red Shatta A small amount of concentrated chile, acid, and garlic brings brightness and heat without overwhelming the tahina. ### Ingredients - 3 oz red Fresno chiles, stemmed - 1 small clove garlic - 1 tbsp fresh lemon juice - 1 tbsp apple cider vinegar - 1 tbsp extra-virgin olive oil - 1/2 tsp fine sea salt ### Instructions 1. For moderate heat, remove the seeds and inner ribs from half the chiles. Roughly chop all the chiles. 2. Pulse the chiles, garlic, lemon juice, vinegar, and salt in a small processor until finely minced but not completely smooth. 3. Stir in the olive oil and let stand for at least 15 minutes. Serve in small spoonfuls alongside the kebabs. ### Notes - This is a fresh, unfermented shatta. Keep refrigerated rather than storing at room temperature. ## Roasted Eggplant and Zucchini Large pieces hold their shape while a hot oven gives the eggplant creamy centers and the zucchini browned edges. Lemon and parsley freshen the vegetables after roasting. ### Ingredients - 1 lb eggplant, cut into 1 1/4-inch chunks - 1 lb zucchini, cut into 1-inch-thick rounds or half-moons - 4 tbsp olive oil, divided - 3/4 tsp fine sea salt, divided - 1/4 tsp freshly ground black pepper - 1 tbsp fresh lemon juice - 2 tbsp chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Toss the eggplant with 2 1/2 tablespoons oil and half the salt. Spread on a large sheet pan without crowding. 2. Toss the zucchini with the remaining oil and salt and the pepper. Arrange on a separate sheet pan, with cut faces against the metal. 3. Roast the eggplant for 25–35 minutes and the zucchini for 20–25 minutes, turning once and rotating the pans as needed. Remove the zucchini when browned but still holding its shape; the eggplant should be completely tender with no spongy center. 4. Combine gently and finish with lemon juice and parsley just before serving. ## Lemony Asparagus Brief steaming keeps the asparagus bright and firm, contrasting with the softer roasted vegetables. ### Ingredients - 1 lb asparagus, woody ends trimmed - 1 tbsp extra-virgin olive oil - 2 tsp fresh lemon juice - 1/4 tsp fine sea salt ### Instructions 1. Cut the asparagus into long, roughly 4-inch pieces, leaving the tips intact. 2. Steam over simmering water for 3–5 minutes, depending on thickness, until bright green and just tender when pierced. 3. Transfer immediately to a warm bowl and toss with olive oil, lemon juice, and salt. Serve promptly. ## Roasted Hannah Sweet Potatoes Roasting the potatoes whole concentrates their sweetness and produces a creamy interior beneath a loose, lightly crisp skin. ### Ingredients - 4 small Hannah sweet potatoes, about 7–8 oz each - 2 tsp olive oil - 1/2 tsp fine sea salt ### Instructions 1. Heat the oven to 425°F. Scrub and dry the potatoes, then prick each a few times with a fork. 2. Rub with olive oil and salt and place on a lined sheet pan. 3. Roast for 50–70 minutes, until the skins loosen and a thin knife slides through the thickest part without resistance. 4. Split open and gently press the ends to expose the flesh. Finish with the dukkah at the table or during plating. ### Notes - Choose similarly sized potatoes so they finish together. ## Almond-Sesame Dukkah Toasted nuts, seeds, and fragrant spices add a savory crunch to the sweet potatoes and a contrasting texture to the plate. ### Ingredients - 1/4 cup raw almonds - 2 tbsp sesame seeds - 2 tsp coriander seeds - 1 tsp cumin seeds - 1/4 tsp black peppercorns - 1/4 tsp fine sea salt ### Instructions 1. Toast the almonds in a dry skillet over medium-low heat for 5–7 minutes, shaking frequently, until fragrant and lightly golden inside. Transfer to a plate. 2. Toast the sesame seeds in the skillet for 1–2 minutes, until golden, and transfer to the plate. 3. Toast the coriander, cumin, and peppercorns for 30–60 seconds, until fragrant. Let everything cool completely. 4. Crush the spices in a mortar, then add the almonds and crush to coarse crumbs. Stir in the sesame seeds and salt. Stop before the nuts become a paste. 5. Use approximately 1 tablespoon per sweet potato, with extra available at the table. ### Notes - Keep the mixture coarse enough to retain crunch. ## Overall Timing / Workflow The sweet potatoes set the pace, while the sauces and dukkah can be made during roasting. Broiling the kebabs last keeps their crust fresh. ### Instructions 1. 0:00 — Heat the oven to 425°F and put in the sweet potatoes. Toast and cool the dukkah ingredients. 2. 0:10 — Mix and shape the kebabs; refrigerate. Make the tahina and shatta. 3. 0:25 — Prepare the eggplant and zucchini and put them in the oven, using separate racks and rotating pans for even roasting. 4. 0:50 — Check the vegetables and sweet potatoes, removing each as it becomes tender. Hold loosely covered; leave the roasted vegetables uncovered if holding only briefly to preserve their edges. 5. When the roasted components are done, switch the oven to high broil and cook the kebabs. 6. During the final few minutes of broiling, steam and dress the asparagus. Let the kebabs rest, loosen the tahina if needed, and plate. ### Notes - Tahina, shatta, and dukkah can be made a day ahead. Refrigerate the sauces; keep the fully cooled dukkah airtight. ## Plating A diagonal kebab over the vegetables echoes the composed plate, with the sweet potato kept separate so its dukkah stays crunchy. ### Ingredients - 1/4 cup roughly chopped flat-leaf parsley ### Instructions 1. Arrange roasted eggplant, zucchini, and asparagus across one side of each warm plate. 2. Set a kebab diagonally against or partly over the vegetables. 3. Place a split sweet potato alongside and scatter about 1 tablespoon dukkah over the exposed flesh. 4. Spoon a thick ribbon of tahina over each kebab. Add a small spoonful of shatta beside it, offering more separately. 5. Scatter parsley over the meat and vegetables and serve immediately. ## Leftover Path Keeping the sauces and crunchy garnish separate makes the meal easier to reheat without drying the meat or softening the dukkah. ### Instructions 1. Refrigerate the kebabs, vegetables, and sweet potatoes in covered containers within 2 hours. Use within 3–4 days. 2. Refrigerate tahina and fresh shatta separately and use within 4 days. Keep dukkah airtight in a cool place for up to 2 weeks. 3. Reheat kebabs covered in a 325°F oven with a small splash of water until they reach 165°F. Reheat sweet potatoes alongside; warm the roasted vegetables uncovered for the final few minutes. 4. For a different second meal, slice the kebabs over the leftover vegetables and spoon on cold tahina and shatta. Add dukkah only after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.