• In a bowl, add the ground beef, fresh mint and parsley, grated onion, tomato paste and spices, except for salt. Mix everything very well and if you have time, chill in the refrigerator.
• When ready, season the meat mixture with salt and mix again. I chose to salt the last minute so it doesn’t draw the moisture out as it marinates.
• Using metal skewers (or wood ones that are soaked), take ¼ of the mixture and form into an oval shape. Place the meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
• Lightly oil the kofta and place on medium-high heat either on a gas or charcoal grill and grill the kofta until the first side is charred (about 4-5 minutes), then turn over and continue cooking the other side for another 3-4 minutes.
• As the meat cooks, lightly oil the vegetables and place on grill until they are charred and softened.
• When done, place koftas and grilled vegetables on pita bread so meat juices can soak into the bread. Season grilled vegetables with kosher salt.
• To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges.

To make Tahini sauce:

• Add all ingredients to a food processor and blend well. The texture should resemble the thickness of honey and be loose enough to drizzle.
• Add more or less water for desired consistency.
• Taste for seasoning. Store extra in an airtight container in the fridge for up to a week.