Charred Aleppo & Mint Lamb Skewers over Emerald Cucumber Salad & Pomegranate Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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.