Lamb Kofta Mezze Platter
Spiced lamb kofta grilled on skewers and served mezze-style with hummus, tabbouleh, and warm pita. Cannabis-infused tahini drizzle brings caryophyllene's spice warmth to the cumin-and-sumac-rubbed meat.
Ingredients
- 1 lb ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp cinnamon
- ¼ cup fresh parsley, minced
- Hummus, tabbouleh, warm pita
- 2 tbsp tahini
- 1 tsp cannabis-infused olive oil
- Lemon juice, pomegranate seeds
How to make it
- 1
Mix lamb, onion, garlic, cumin, sumac, cinnamon, and parsley. Chill 30 minutes.
- 2
Shape into elongated kofta around flat skewers.
- 3
Grill over high heat 4–5 minutes per side until charred.
- 4
Whisk tahini with lemon juice, a splash of water, and cannabis olive oil.
- 5
Arrange kofta on a platter with hummus, tabbouleh, and pita.
- 6
Drizzle cannabis tahini over kofta. Scatter pomegranate seeds.
Cooking tips
- Chilling the meat prevents kofta from falling apart on the grill.
- Flat skewers keep kofta from spinning — round ones don't grip.
- Sumac adds a citric tang without juice.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the caryophyllene story of this dish.
AK-47
Hybrid
Relaxing • Happy • Creative
Bubba Kush
Indica
Deep Relaxation • Sleepy • Hungry
Mendo Breath
Indica
Calming • Sleepy • Happy
Why this pairing works
Caryophyllene — in your strain and on your plate
The only terpene that also activates the body's CB2 receptors, caryophyllene brings warm, peppery depth. It loves bold, savory, spicy food—peppercorn steak, aged cheeses, curries.