Fire-Grilled Urfa-Spiced Lamb Kofta with Velvet Pomegranate Tahini
When I close my eyes and think back to warm evenings in Tel Aviv, the air is always thick with the scent of charcoal smoke and roasting spices. That exact memory inspired my Fire-Grilled Urfa-Spiced Lamb Kofta. I wanted something that captures the soulful depth of Middle Eastern street food while elevating it for a stunning dinner party centerpiece. The magic here is the contrast. You get the deep, chocolatey heat of Turkish Urfa biber clinging to the juicy lamb, which then meets a silky, vibrant pool of pomegranate-laced tahini. And because I firmly believe salads and relishes should be bursting with texture, we pile on a charred scallion and summer tomato relish for good measure. My biggest tip? Don't rush the tahini. Whisking in that ice-cold water until it turns whipped and velvet-smooth is pure kitchen therapy. If you can not find Urfa biber, Aleppo pepper makes a gorgeous swap. Serve this with warm flatbreads, and watch how quickly your table comes alive.
Featured Recipe
Fire-Grilled Urfa-Spiced Lamb Kofta with Charred Scallion Relish over Velvet Pomegranate Tahini
Juicy, open-fire grilled lamb kofta patties seasoned with smoky Turkish Urfa biber and aromatic spices, rested over a silky bed of pomegranate-laced tahini and topped with a blistered scallion and summer tomato relish. This is Eastern Mediterranean mezze cooking at its most vibrant—smoky, tangy, herbaceous, and richly textured.
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Timeline
Ingredients
- 1 lb ground lamb(preferably 80/20 fat ratio for maximum juiciness)
- 0.25 cup yellow onion(finely diced or grated and squeezed of excess juice)
- 4 cloves garlic(3 minced for kofta, 1 finely grated for tahini sauce)
- 0.5 cup fresh mint(divided: 0.25 cup finely chopped for kofta, 2 tbsp for garnish)
- 0.25 cup fresh flat-leaf parsley(finely chopped)
- 1 tbsp Urfa biber pepper flakes(Turkish smoky chili flakes; dark, rich, and raisin-like)
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 2 tsp kosher salt(divided across kofta, tahini, and relish)
- 0.5 tsp freshly cracked black pepper
- 0.5 cup raw tahini paste(well-stirred, high-quality sesame paste)
- 3 tbsp fresh lemon juice
- 2 tbsp pomegranate molasses(adds deep, tart sweetness)
- 0.33 cup ice water(chilled water to emulsify the tahini)
- 1 bunch scallions(trimmed, kept whole)
- 1 cup cherry tomatoes(sweet ripe summer tomatoes)
- 1 tbsp extra virgin olive oil
- 1 tsp sumac(wild ground sumac for bright citrus note)
- 2 tbsp toasted pine nuts(golden toasted for crunch)
- 0.25 cup fresh pomegranate seeds(for a jewel-like burst of freshness)
- 1 clove garlic(finely grated)
- 3 cloves garlic(minced)
- 2 tbsp fresh mint leaves(reserved)
Instructions
- 1
Make the Velvet Pomegranate Tahini. In a bowl, whisk together 0.5 cup raw tahini paste, 3 tbsp fresh lemon juice, 2 tbsp pomegranate molasses, 1 clove garlic, finely grated, and 0.5 tsp kosher salt. The mixture will seize and thicken—don't panic! Slowly whisk in 0.33 cup ice water tablespoon by tablespoon until the sauce transforms into a glossy, pale-purple velvet cream. Taste and adjust lemon or salt if needed.
8 min
Tip: Ice water is the secret to whipping tahini into an ultra-creamy, light texture without greasiness.
- 2
Prepare the Spiced Lamb Kofta mix. In a large bowl, combine 1 lb ground lamb, 0.25 cup finely diced yellow onion, 3 cloves garlic, minced, 0.25 cup finely chopped fresh mint, 0.25 cup finely chopped fresh flat-leaf parsley, 1 tbsp Urfa biber pepper flakes, 1 tsp ground cumin, 0.5 tsp ground allspice, 1 tsp kosher salt, and 0.5 tsp freshly cracked black pepper. Gently mix with your hands just until combined—do not overwork. Divide into 8 equal portions and shape each into a thick, elongated oval patty around flat metal skewers.
10 min
Tip: Handle ground lamb gently to keep the kofta tender. Chilling shaped koftas for 10 minutes helps them hold together over open flames.
- 3
Char the Scallions and Tomatoes over open flames. Preheat your grill to high heat (450°F to 500°F). Toss 1 bunch scallions and 1 cup cherry tomatoes with 1 tbsp extra virgin olive oil, 1 tsp sumac, and 0.5 tsp kosher salt. Place on a grill vegetable tray or directly on clean grates for 3 to 5 minutes, turning occasionally, until the scallions are charred and tender and the tomatoes blister and burst.
6 min
Tip: High heat gives that irresistible smoky char quickly while keeping the tomatoes juicy.
- 4
Chop Charred Relish. Transfer the scorched scallions and blistered tomatoes to a cutting board. Coarsely chop the scallions and lightly crush the tomatoes so they release their rich, charred juices into a rustic, coarse relish.
4 min
Tip: Scrape all the charred juices off the cutting board directly into your relish bowl!
- 5
Grill the Lamb Koftas. Lay the lamb kofta skewers over direct high flames on the grill. Cook for 3 to 4 minutes per side, turning once, until deeply charred on the outside and cooked to medium-well (internal temperature around 160°F). Remove from heat and let rest for 3 minutes.
8 min
Tip: Avoid moving the koftas too soon; let a deep crust form so they release naturally from the grill grate.
- 6
Assemble the Mezze Platter. Spread the velvet pomegranate tahini in a wide, swooping layer across a warm serving platter. Gently lay the grilled lamb koftas across the tahini. Spoon the warm charred scallion and tomato relish over top. Garnish lavishly with 2 tbsp toasted pine nuts, 0.25 cup fresh pomegranate seeds, and reserved 2 tbsp fresh mint leaves.
5 min
Tip: Serve warm with charred pita triangles or flatbread for scooping every single layer.
Chef's Notes
In Tel Aviv, mezze is a lifestyle—a table crammed with vibrant colors, fiery heat, and lush sauces designed for sharing. Urfa biber gives these lamb koftas a rich, complex smokiness that pairs beautifully with open-fire grilling. If you can't find Urfa biber, Aleppo pepper or a mix of dark chili powder and sweet smoked paprika makes a wonderful substitute.
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.