Charcoal-Scorched Pistachio Lamb Kofta over Blistered Jalapeño Tahini
Growing up in Tel Aviv, the scent of summer was unmistakable: rendering lamb fat hitting hot coals, blooming cumin, and charred chilies filling the evening air. My father would stand by the grill, fanning the flames until they were white-hot, while I was tasked with washing absolute mountains of fresh herbs. This Charcoal-Scorched Pistachio Lamb Kofta over Blistered Jalapeño Tahini is my love letter to those beautiful, chaotic family cookouts. I knead chopped pistachios straight into the ground lamb for a wild, unexpected crunch that contrasts beautifully with the meltingly tender meat. Once scorched over the charcoal, the koftas are dropped onto a generous swoosh of fiery, smoky jalapeño tahini. You know my rule: tahini belongs on absolutely everything. Finally, we bury the whole plate under an avalanche of sumac-stained parsley, mint, and cilantro. It is messy, vibrant, and unapologetically bold! Do not be afraid of the heat here, but if you want to make it your own, swap the pistachios for toasted pine nuts, or tone down the jalapeño by removing the seeds before you blister them. Just promise me one thing: you will never, ever skimp on the fresh herbs!
Featured Recipe
Charcoal-Scorched Pistachio Lamb Kofta over Blistered Jalapeño Tahini
Tel Aviv cookouts smell exactly like this: rendering lamb fat hitting hot coals, blooming cumin, and charred chilies. I knead chopped pistachios straight into the ground lamb for a wild texture contrast, then scorch them over a white-hot charcoal grill. Dropped onto a swoosh of fiery, smoky jalapeño tahini and buried under an absolute mountain of sumac-stained herbs, this is the boldest, most generous way to grill this summer.
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Timeline
Ingredients
- 1.5 lbs ground lamb (80/20 blend)(Do not use lean lamb; we need the fat for the fire)
- 1 medium yellow onion(Peeled and halved)
- 6 cloves garlic(4 minced for the meat, 2 left whole for the tahini)
- 1/2 cup shelled pistachios(Roughly chopped)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2.5 tsp kosher salt(1.5 tsp for lamb, 1 tsp for tahini)
- 1 tsp black pepper(Freshly cracked)
- 2 whole jalapeños(Keep the stems on for easy grilling)
- 1 cup raw tahini paste(Use the good, runny stuff)
- 1/2 cup ice water(Crucial for fluffy tahini)
- 3 whole lemons(2 juiced for tahini, 1 juiced for salad)
- 1 medium red onion(Thinly sliced into half moons)
- 1 tbsp sumac
- 3 whole Persian cucumbers(Roughly chopped)
- 1 cup fresh mint(Leaves picked, loosely packed)
- 1 cup fresh parsley(Leaves and tender stems, roughly chopped)
- 1/2 cup fresh dill(Roughly chopped)
- 1/2 cup pomegranate arils
- 2 tbsp extra virgin olive oil
- 2 cloves garlic(for jalapeño tahini sauce)
- 2 whole lemon(for jalapeño tahini sauce)
- 1 tsp kosher salt(for jalapeño tahini sauce)
Instructions
- 1
Grate 1 medium yellow onion on the large holes of a box grater. Transfer it to a clean kitchen towel and wring it out aggressively over the sink until it is completely dry. In a large bowl, combine the dry grated onion, 1.5 lbs ground lamb (80/20 blend), 4 cloves garlic, minced, 1/2 cup shelled pistachios, roughly chopped, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1.5 tsp kosher salt, and 1 tsp black pepper.
10 min
Tip: If you do not wring out the onion juice, the lamb will steam from the inside out and literally fall off your skewers into the coals. Do not skip this!
- 2
Here is the secret to kofta: you have to knead it like bread dough. Work the meat mixture aggressively with your hands for 3-4 minutes until it becomes tacky, sticky, and pale in color. Cover the bowl and place it in the fridge to firm up while you prep everything else.
5 min
Tip: Working the meat releases myosins (proteins) that act as a glue. This is how street vendors get their meat to cling to the skewers perfectly.
- 3
In a medium bowl, massage 1 medium red onion, thinly sliced with 1 tbsp sumac and the juice of 1 whole lemon using your hands. Let it sit for 5 minutes to pickle slightly. Toss in 3 whole Persian cucumbers, chopped, 1 cup fresh mint, 1 cup fresh parsley, 1/2 cup fresh dill, 1/2 cup pomegranate arils, and 2 tbsp extra virgin olive oil. Toss well, taste for salt, and set aside.
10 min
Tip: Salads for rich meats should be almost entirely herbs. Think of the herbs as lettuce.
- 4
Divide the chilled lamb mixture into 6 equal portions. Wet your hands slightly with water, then mold each portion tightly around a flat metal skewer, squeezing it into a long, uniform sausage shape. Keep them cold until they hit the grill.
10 min
Tip: Flat metal skewers are essential here. If you use round wooden ones, the meat will spin when you try to flip it.
- 5
With your charcoal grill running roaring hot, throw 2 whole jalapeños directly over the hottest part of the fire. Char them for about 4-5 minutes, turning occasionally, until completely blistered and blackened all over. Remove and let them cool slightly.
5 min
Tip: If you don't have a charcoal grill, scorch them directly on a gas burner inside.
- 6
Pull the stems off the charred jalapeños (leave the blackened skin on for smokiness!). In a food processor, blitz the jalapeños with 2 cloves garlic whole, 1 cup raw tahini paste, the juice of 2 whole lemons, and 1 tsp kosher salt. With the motor running, slowly stream in 1/2 cup ice water until the tahini seizes, then magically transforms into a pale green, ultra-velvety sauce.
5 min
Tip: Ice water is non-negotiable. It creates an emulsion that makes the tahini lighter than air.
- 7
Place the lamb skewers directly over the hot coals. Grill for about 3-4 minutes per side, letting the rendering lamb fat drip into the coals and smoke the meat. You want deep, dark, caramelized char marks. Transfer to a resting plate.
10 min
Tip: Don't fuss with them! Let the meat sear hard before you try to flip, or it will stick to the grates.
- 8
To serve, take a massive platter and swoosh the blistered jalapeño tahini generously across the bottom. Slide the scorched lamb koftas off their skewers and lay them onto the tahini. Bury the lamb under an avalanche of the cucumber-sumac herb salad. Serve immediately with warm flatbread.
5 min
Tip: The beauty of this dish is the contrast: hot, fatty lamb; icy, rich tahini; and a wildly acidic, crunchy herb salad.
Chef's Notes
You can prepare the lamb mixture a full 24 hours in advance—in fact, the spices will bloom beautifully in the fridge. If you only have round skewers, form the meat into small torpedo-shaped patties and grill them directly on the grates. It won't look as dramatic, but it will taste just as incredible.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.