Fire-Grilled Aleppo Lamb Kofta with Blistered Grapes and Whipped Mint Tahini
Welcome to my kitchen, darlings! Whenever I miss the smoky, aromatic air of the Tel Aviv markets, I fire up the grill for these Aleppo Lamb Kofta Skewers. I still remember the first time I paired sweet fruit with spiced meat at a tiny stall in Jaffa—it completely blew my mind. That contrast of hot, savory lamb and juicy, blistered fruit is pure magic. We are pairing these skewers with a smoky charred scallion relish and resting the whole glorious heap over a cloud of whipped mint-tahini because honestly, tahini belongs on everything. The secret here is texture: you want the crisp char on the outside of the kofta, the pop of the grapes, and the silky cool tahini tying it all together. Do not skip the Aleppo pepper for that gentle, fruity heat. If you are cooking vegetarian, this exact flavor profile works wonders with thick-cut cauliflower steaks. Make it generous, make it messy, and pile on the herbs!
Featured Recipe
Fire-Grilled Aleppo Lamb Kofta Skewers with Blistered Black Grapes & Charred Scallion Relish over Whipped Mint Tahini
Succulent open-flame lamb kofta laced with warming Aleppo pepper, paired with sweet fire-blistered black grapes and smoky charred scallion relish. Resting over a vibrant whipped mint-tahini, this mezze plate is an explosive celebration of temperature, texture, and Mediterranean soul.
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Timeline
Ingredients
- 1.5 lbs Ground lamb shoulder(Preferably 80/20 fat content for maximum juicy flame-kissed flavor)
- 2 cups Seedless black grapes(Left on stems in small clusters for easy grilling)
- 1 bunch Scallions(Trimmed of roots, kept whole)
- 1.5 tbsp Aleppo pepper flakes(Offers a fruited, gentle heat)
- 1 tsp Ground cumin(Toasted and ground)
- 1 tsp Ground coriander(Freshly ground)
- 4 Garlic cloves(Finely minced or grated)
- 0.5 cup Fresh flat-leaf parsley(Finely chopped)
- 1 cup Fresh mint leaves(Divided use: 1/4 cup finely chopped for kofta, 3/4 cup for whipped tahini)
- 0.5 cup Raw sesame tahini(High quality Lebanese or Israeli tahini)
- 3 tbsp Lemon juice(Freshly squeezed)
- 0.25 cup Ice water(Chilled to emulsify the tahini)
- 2 tbsp Pomegranate molasses(For drizzling over finished plate)
- 2 tbsp Pine nuts(Lightly toasted)
- 3 tbsp Extra virgin olive oil(Divided use for coating and finishing)
- 2 tsp Kosher salt(Divided use)
- 0.5 tsp Black pepper(Freshly cracked)
- 1 tbsp Extra virgin olive oil(for tossing grapes and scallions)
- 0.25 tsp Kosher salt(for tossing grapes and scallions)
- 1 tbsp Extra virgin olive oil(for oiling grill grates)
- 1 pinch Kosher salt(for grape and scallion relish)
Instructions
- 1
In a large bowl, combine 1.5 lbs ground lamb shoulder, 4 Garlic cloves, 0.5 cup Fresh flat-leaf parsley, 0.25 cup Fresh mint leaves (finely chopped), 1.5 tbsp Aleppo pepper flakes, 1 tsp Ground cumin, 1 tsp Ground coriander, 1.25 tsp Kosher salt, and 0.5 tsp Black pepper. Knead vigorously with your hands for 2 minutes until the meat becomes cohesive and slightly tacky. Cover and chill in the refrigerator while setting up the rest.
10 min
Tip: Kneading emulsifies the fat and proteins so the kofta sticks to the skewers without dropping into the coals.
- 2
In a food processor, blend 0.5 cup Raw sesame tahini, 0.75 cup Fresh mint leaves, 3 tbsp Lemon juice, and 0.5 tsp Kosher salt. While running, stream in 0.25 cup Ice water until the mixture transforms into a velvety, pale green sauce. Taste and adjust salt or lemon if needed.
8 min
Tip: Ice water is the secret to emulsifying tahini into a whipped, airy cream without seized lumps.
- 3
Preheat your open-flame charcoal or gas grill to high direct heat (around 450-500°F). Toss 2 cups Seedless black grapes (in clusters) and 1 bunch Scallions with 1 tbsp Extra virgin olive oil and 0.25 tsp Kosher salt.
5 min
Tip: Keeping grape clusters intact makes them effortless to turn over live flames.
- 4
Divide chilled lamb mixture into 8 equal portions. Wrap each portion securely around flat metal skewers into 4-inch elongated kofta logs, pressing firmly to eliminate air pockets.
7 min
Tip: Flat skewers prevent the meat from spinning when turned over open flames.
- 5
Place seasoned grape clusters and scallions directly on hot grill grates. Grill scallions for 3-4 minutes until charred and softened. Grill grapes for 4-5 minutes until skin blisters and caramelizes slightly. Remove both to a cutting board.
6 min
Tip: Don't fear the char on scallions; that bitterness cuts through sweet grape juice and rich lamb.
- 6
Lightly oil grill grates with 1 tbsp Extra virgin olive oil. Lay lamb kofta skewers over direct flames. Grill for 6-8 minutes, turning every 2 minutes, until deeply charred on the outside and cooked to a medium juicy center (internal temperature 150°F). Transfer to a warm plate to rest.
8 min
Tip: Avoid moving the kofta too early; let a rich crust form so it releases naturally from the grate.
- 7
Roughly chop charred scallions and mix in a bowl with blistered grapes, remaining 1 tbsp Extra virgin olive oil, and a pinch of salt. To serve, spread whipped mint tahini over a wide serving platter. Arrange charred lamb kofta skewers on top, spoon over the blistered grape and scallion relish, then drizzle with 2 tbsp Pomegranate molasses and scatter 2 tbsp Pine nuts over the top.
6 min
Tip: Assemble immediately while the kofta is warm so the meat juices seep into the cold mint tahini.
Chef's Notes
Open-flame cooking is all about managing heat and contrast. The deep, savory spicing of Aleppo pepper and cumin in the lamb cut right through the sweet, bursting juicy grapes and smoky charred scallions. Make sure your raw tahini is fresh and well-stirred before whipping. If you don't have metal skewers, soak wooden skewers in water for 30 minutes prior to grilling.
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.