Charred Aleppo & Mint Lamb Skewers over Emerald Cucumber Salad & Pomegranate Tahini
Growing up in Tel Aviv, the smell of charred lamb skewers sizzling over open flames was the soundtrack to my weekends. When I moved to London, I craved that smoky, bold heat but needed something vibrant to cut through the gray days. That is exactly how these Charred Aleppo and Mint Lamb Skewers were born! This is my ideal Mediterranean lunch: bright, bold, and heavily textured. We are aggressively charring spiced ground lamb skewers and laying them over an unapologetically crunchy, emerald-green salad of smashed cucumbers and massive handfuls of fresh herbs. Seriously, when you think you have added enough dill and mint, add another handful! The true magic happens at the bottom of the plate: a sweet-tart swoosh of pomegranate tahini that catches all those rich meat juices. It is a beautiful, vibrant mess. What makes this so special to me is the contrast between the hot, spicy meat and the icy crunch of the cucumbers. Do not skip smashing the cucumbers; it creates jagged edges that drink up the lemon dressing! If you do not eat lamb, this spice blend works miracles on ground chicken or even roasted cauliflower florets. Just promise me you will not skimp on the tahini.
Featured Recipe
Charred Aleppo & Mint Lamb Skewers over Emerald Cucumber Salad & Pomegranate Tahini
This is my ideal Mediterranean lunch—bright, bold, and heavily textured. We’re aggressively charring spiced ground lamb skewers and laying them over an unapologetically crunchy salad of smashed cucumbers and fresh herbs. The sweet-tart swoosh of pomegranate tahini at the bottom ties the whole beautiful mess together.
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Ingredients
- 1 lb ground lamb(Preferably 80% lean for the best texture and char)
- 2 Persian cucumbers(Smashed and roughly chopped)
- 3 stalks celery(Sliced on a sharp bias)
- 1/2 cup fresh flat-leaf parsley(Roughly chopped)
- 1/2 cup fresh dill(Picked from stems)
- 1/4 cup fresh mint(Finely chopped)
- 1/2 small yellow onion(Grated on a box grater)
- 3 cloves garlic(Grated or minced into a paste)
- 1/2 cup raw tahini(Use a high-quality, runny brand)
- 2 tbsp pomegranate molasses(Thick and tart)
- 3 tbsp ice water(Crucial for fluffy tahini)
- 2 tbsp fresh lemon juice(Divided use)
- 3 tbsp extra virgin olive oil(Divided use)
- 1/4 cup shelled pistachios(Toasted and lightly crushed)
- 1 tsp Aleppo pepper(Sub mild red pepper flakes if needed)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp ground sumac
- 1.5 tsp kosher salt(Divided use)
- 2 tbsp pomegranate seeds(For garnish)
- 3 cloves grated garlic(Specifically mentions "1 grated clove of the garlic" in step 2 and "remaining 2 grated cloves" in step 3, implying the garlic needs to be grated before use.)
- 1/2 small grated yellow onion(Specifically mentions "grate 1/2 small yellow onion" in step 1 and "grated 1/2 small yellow onion" in step 3, implying the onion needs to be grated before use.)
Instructions
- 1
Let's get our prep out of the way so we can flow. Smash and roughly chop 2 Persian cucumbers. Slice 3 stalks celery on a sharp bias. Roughly chop 1/2 cup fresh flat-leaf parsley, pick 1/2 cup fresh dill, and finely chop 1/4 cup fresh mint. Grate 1/2 small yellow onion and 3 cloves garlic (keep the grated veg separate; we will divide the garlic).
8 min
Tip: Smashing the cucumbers with the flat side of your knife before chopping creates jagged edges that drink up the lemon dressing.
- 2
In a medium bowl, whisk together 1/2 cup raw tahini, 2 tbsp pomegranate molasses, 1 grated clove of the garlic, 1 tbsp fresh lemon juice, and 1/4 tsp kosher salt. Slowly stream in 3 tbsp ice water, whisking constantly. At first it will seize and look lumpy—keep whisking! It will transform into a velvet, pale mahogany cream.
4 min
Tip: Depending on your brand of tahini, you might need a tiny splash more ice water to achieve a spoonable, swooshable texture.
- 3
In a large bowl, combine 1 lb ground lamb, the grated 1/2 small yellow onion, the remaining 2 grated cloves of garlic, the chopped mint, 1 tsp Aleppo pepper, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1 tsp kosher salt. Use your hands to gently mix just until combined. Form the meat equally onto 4 metal or soaked wooden skewers, squeezing tightly so it adheres to the stick.
8 min
Tip: Don't overwork the meat or it will become dense. Squeezing it firmly around the skewer is the trick to keeping it from falling off in the pan.
- 4
Place a cast-iron skillet or grill pan over medium-high heat. Let it get genuinely, ripping hot. Add 1 tbsp extra virgin olive oil right before the skewers go in.
5 min
Tip: A smoking hot pan is non-negotiable here. We want that aggressive, beautiful crust.
- 5
While the pan preheats, assemble the salad. In a large mixing bowl, combine the cucumbers, celery, parsley, and dill. Add 1/4 cup shelled pistachios, 1 tsp ground sumac, 2 tbsp extra virgin olive oil, the remaining 1 tbsp fresh lemon juice, and 1/4 tsp kosher salt. Toss vigorously so every leaf and cucumber chunk is coated.
5 min
Tip: Wait to dress the salad until right before serving to maintain the ultimate crunch.
- 6
Place the skewers in the hot skillet. Sear completely undisturbed until a deep, dark crust forms, about 4 minutes. Flip and char the other side for another 4 minutes until the lamb is cooked through and beautifully blistered.
8 min
Tip: If the lamb is sticking, it’s not ready to flip. It will naturally release from the pan once the crust has formed.
- 7
To serve, take a large platter and swoop the pomegranate tahini across the bottom in a generous wave. Pile the bright emerald cucumber salad right over the top. Lay the hot, charred skewers across the salad so their savory juices mingle with the fresh greens. Garnish with 2 tbsp pomegranate seeds and serve immediately.
3 min
Tip: I love serving this with warm pita on the side to swipe through any leftover tahini and lamb juices at the bottom of the plate.
Chef's Notes
If using wooden skewers, be sure to soak them in water for at least 30 minutes before forming the meat on them so they don't burn in the skillet. This dish is designed to be a complete, textural meal on its own, but a side of fresh, fluffy pita is never a bad idea.
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.