This Beef Kefta Kebab with Tahini-Lemon Sauce has a wonderfully aromatic smell and flavor. Topped with parsley, currants and toasted pine nuts (or breadcrumbs, whatever you like!), this delicious lunch comes together super fast and is low-carb, paleo, keto and gluten-free.

Things to keep in mind:

• For the glaze: Use a smooth tahini paste, ideally one that only has sesame seeds as the ingredients. When juicing lemon wedges, juice them over a fine mesh sieve to avoid any pulp or seeds getting into the glaze.

• Make sure you remove all excess liquid from the grated onion. If you don’t, your kebabs will have a harder time keeping their shape. You can refrigerate your beef mixture for 15-40 minutes if it is too moist and difficult to grill, though I didn’t have this problem by removing the liquid from the onion.

You can top it with whatever you like - I went with parsley, pine nuts, toasted breadcrumbs and currants. If you make these, tag @cleaneatsfactory on Instagram!