Fire-Forged Harissa Lamb Skewers with Smoked Onion Tahini

Instructions

1. 1

   Listen to me: the secret to skewered ground lamb is that the meat needs to be worked like dough so the proteins bind. In a large mixing bowl, combine 1.5 lbs ground lamb, 2 tbsp rose harissa, 1/4 cup grated yellow onion (make sure you squeezed out the water!), 1/2 cup finely chopped fresh parsley, 1 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Knead vigorously with your hands for 4-5 minutes until the mixture looks sticky and cohesive. Set aside to let the flavors marry.

   10 min

   Tip: If the meat isn't sticking to itself, keep kneading. It should form a slight paste-like texture on the outside.

2. 2

   Heat a large, dry cast-iron skillet or grill pan over high heat until it's aggressively smoking. Drop in 1/2 medium yellow onion, wedges and 1 cup mini sweet peppers. Do not touch them. Let them scorch undisturbed for 4-5 minutes per side until the skins are blackened and blistered. Remove from the pan to cool slightly.

   10 min

   Tip: We want actual char here, not just a gentle browning. The burnt edges bring the necessary smoke profile to the dish.

3. 3

   While your vegetables are scorching in the pan, grab your lamb mixture. Divide it into 6 equal portions. Using wet hands, mold and press each portion onto a flat metal skewer (about 1 inch wide), flattening the meat evenly. Wet hands keep the fat from sticking to your palms.

   10 min

   Tip: Flat skewers are crucial—they prevent the meat from spinning when you flip them and cook the lamb fast and hard.

4. 4

   Peel the charred layers off your onion wedges and drop the tender, smoky centers into a food processor. Add 3/4 cup pure tahini paste, 1 clove garlic, 3 tbsp fresh lemon juice, and 1/2 tsp kosher salt (for tahini). Pulse until a thick paste forms. With the motor running, slowly stream in 1/2 cup ice water until the tahini becomes silken, pale, and incredibly billowy.

   5 min

   Tip: Ice water is the non-negotiable secret to cloud-like tahini. Don't use room temperature water.

5. 5

   Take the blackened sweet peppers, pull off the stems, and give them a rough chop (keep those burnt skins on!). In a small bowl, toss the chopped peppers with 1/2 cup pomegranate seeds, 1/4 cup fresh mint leaves, 2 tbsp extra virgin olive oil, and 1 tbsp pomegranate molasses. This is the acidity and crunch we need to balance the rich lamb.

   5 min

   Tip: Don't chop the mint too fine; you want big, bruised leaves for bursts of freshness.

6. 6

   Return your cast-iron pan to medium-high heat and brush it with 1 tbsp extra virgin olive oil (for cooking). Working in two batches to avoid crowding, sear the lamb skewers for 3-4 minutes per side. You want a deep, crusty char on the outside while keeping the center juicy.

   8 min

   Tip: If using a grill, make sure the grates are oiled right before placing the skewers down.

7. 7

   To serve, dramatically swoop the smoked onion tahini across a large, beautiful serving platter. Lay the sizzling lamb skewers straight from the pan right over the tahini pool. Generously spoon your bright pepper-pomegranate relish over everything. Serve immediately with warm, pillowy pita.

   2 min

   Tip: Always plate tahini first, so the hot lamb juices bleed directly into it. It creates the most magnificent sauce.