Charcoal-Scorched Pistachio Lamb Kofta over Blistered Jalapeño Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.