Sizzling Pistachio-Mint Lamb Kofta: A Mediterranean Midday Feast
Lunch should never be an afterthought! Growing up in Tel Aviv, midday meant weaving through the Carmel Market, surrounded by the intoxicating smoke of charred meat. When I moved to London, I desperately missed that vibrant midday celebration. That is exactly where these Sizzling Pistachio-Mint Lamb Kofta Skewers were born. We are taking rich ground lamb, loading it up with toasted pistachios and mountains of fresh mint—because more herbs is always the answer—and grilling it until beautifully charred. But what makes this truly special to me is the contrast. You cannot have rich lamb without a bright, crunchy counterpunch. I lay these skewers over a thick, generous swoosh of silky lemon tahini and serve them with an intensely crunchy, jewel-toned smashed cucumber and pomegranate mezze salad. Why smash the cucumbers? It creates craggy edges that soak up every single drop of the zesty dressing! It is a plate of high-contrast, bold Mediterranean joy. Tip from my kitchen: if you do not have pistachios, toasted pine nuts work beautifully, but please do not skimp on the herbs. Let the salad be the main event alongside the meat. Grab a warm pita, swipe it through that tahini, and let the flavors transport you!
Featured Recipe
Sizzling Pistachio-Mint Lamb Kofta Skewers with Smashed Cucumber Mezze Salad
Lunch should never be an afterthought, and in my kitchen, a vibrant mezze spread is the ultimate midday celebration. We're mixing rich ground lamb with toasted pine nuts and fresh herbs, grilling them until beautifully charred, and laying them over a thick swoosh of silky lemon tahini. Paired with a jewel-toned, intensely crunchy smashed cucumber and pomegranate salad, this is a plate of high-contrast, bold Mediterranean joy.
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Timeline
Ingredients
- 1 lb ground lamb(80/20 blend is ideal for keeping the skewers juicy)
- 1/2 cup yellow onion(grated and squeezed dry)
- 1/3 cup fresh mint(finely chopped)
- 1/3 cup fresh parsley(finely chopped)
- 1/4 cup pine nuts(lightly toasted)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp kosher salt(divided between lamb and tahini)
- 1/2 tsp black pepper(freshly cracked)
- 1/2 cup pure sesame tahini(stirred well before measuring)
- 4 tbsp fresh lemon juice(divided between tahini and salad)
- 1 clove garlic(grated or minced into a paste)
- 1/4 cup ice water(plus more if needed to thin tahini)
- 4 Persian cucumbers(washed and dried)
- 1 bunch radishes(trimmed)
- 1/2 cup pomegranate arils
- 1/2 cup pistachios(roasted, salted, and roughly chopped)
- 1 cup fresh cilantro leaves(tender stems included)
- 1/4 cup extra-virgin olive oil(plus 1 tbsp for the grill pan)
- 1 tbsp sumac
Instructions
- 1
In a large bowl, combine the 1 lb ground lamb, the squeezed 1/2 cup grated yellow onion, 1/3 cup finely chopped fresh mint, 1/3 cup finely chopped fresh parsley, 1/4 cup toasted pine nuts, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands—don't overwork the meat or it will become tough. Mold the mixture firmly onto 4 to 6 flat metal skewers, shaping them into long, even cylinders.
10 min
Tip: Grate the onion onto a clean kitchen towel and wring it out over the sink. Getting rid of that excess moisture is the secret to kofta that stays firmly on the skewer instead of falling into your grill.
- 2
Place a cast iron grill pan over medium-high heat and brush the grates lightly with 1 tbsp extra-virgin olive oil. Let the pan get screaming hot.
5 min
Tip: A hot pan is crucial for achieving those beautiful, slightly bitter charred grill marks that balance the rich lamb.
- 3
While the pan heats, grab a medium bowl to make the tahini base. Vigorously whisk together the 1/2 cup pure sesame tahini, 2 tbsp fresh lemon juice, 1 clove grated garlic, and 1/2 tsp kosher salt. The mixture will seize up and look thick—don't panic! Slowly whisk in the 1/4 cup ice water a tablespoon at a time until it transforms into a silky, pale cream. Set aside.
5 min
Tip: Ice water is the trick to getting tahini incredibly light and fluffy. If it still feels too thick, add one more tablespoon of ice water.
- 4
Lay the lamb skewers onto the hot grill pan. Let them sizzle entirely undisturbed for 3 to 4 minutes to develop a serious crust. Flip them and cook for another 3 to 4 minutes until they are beautifully charred and cooked through.
8 min
Tip: If you try to flip them too early, the meat will stick to the pan. When the crust forms, they will release naturally.
- 5
While the skewers are grilling, prep the salad base. Place the 4 Persian cucumbers on a cutting board and lightly smash them with the flat side of your knife until they split open, then chop them roughly into bite-sized pieces. Trim and quarter the 1 bunch radishes.
5 min
Tip: Smashing the cucumbers rather than just slicing them creates jagged, craggy edges that will grab onto the dressing beautifully.
- 6
In a mixing bowl, toss the smashed cucumbers and quartered radishes with the 1/2 cup pomegranate arils, 1/2 cup toasted pistachios, and 1 cup fresh cilantro leaves. Drizzle over the 1/4 cup extra-virgin olive oil, the remaining 2 tbsp fresh lemon juice, and the 1 tbsp sumac. Toss everything well to coat.
3 min
Tip: Toss the salad right before serving so the pistachios stay perfectly crunchy.
- 7
Time to plate like you're in Tel Aviv! Take a large serving platter and use the back of a spoon to create a generous, swirling pool of the whipped tahini. Lay the sizzling hot skewers right in the center. Pile the jeweled cucumber salad next to them, making sure to spoon over every last drop of that pink, sumac-laced dressing from the bowl so it bleeds slightly into the tahini.
4 min
Tip: This dish is all about contrast—hot meat, cold salad, creamy tahini, crunchy pistachios. Serve immediately while the skewers are still sizzling.
Chef's Notes
You can make the tahini up to 3 days in advance and keep it in the fridge—just let it come to room temperature before serving so it pools beautifully on the plate. If you don't have metal skewers, you can mold the lamb into small oval patties instead; just adjust the cooking time slightly.
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.