Fire-Grilled Aleppo Lamb Kofta Skewers with Blistered Black Grapes & Charred Scallion Relish over Whipped Mint Tahini

Instructions

1. 1

   In a large bowl, combine 1.5 lbs ground lamb shoulder, 4 Garlic cloves, 0.5 cup Fresh flat-leaf parsley, 0.25 cup Fresh mint leaves (finely chopped), 1.5 tbsp Aleppo pepper flakes, 1 tsp Ground cumin, 1 tsp Ground coriander, 1.25 tsp Kosher salt, and 0.5 tsp Black pepper. Knead vigorously with your hands for 2 minutes until the meat becomes cohesive and slightly tacky. Cover and chill in the refrigerator while setting up the rest.

   10 min

   Tip: Kneading emulsifies the fat and proteins so the kofta sticks to the skewers without dropping into the coals.

2. 2

   In a food processor, blend 0.5 cup Raw sesame tahini, 0.75 cup Fresh mint leaves, 3 tbsp Lemon juice, and 0.5 tsp Kosher salt. While running, stream in 0.25 cup Ice water until the mixture transforms into a velvety, pale green sauce. Taste and adjust salt or lemon if needed.

   8 min

   Tip: Ice water is the secret to emulsifying tahini into a whipped, airy cream without seized lumps.

3. 3

   Preheat your open-flame charcoal or gas grill to high direct heat (around 450-500°F). Toss 2 cups Seedless black grapes (in clusters) and 1 bunch Scallions with 1 tbsp Extra virgin olive oil and 0.25 tsp Kosher salt.

   5 min

   Tip: Keeping grape clusters intact makes them effortless to turn over live flames.

4. 4

   Divide chilled lamb mixture into 8 equal portions. Wrap each portion securely around flat metal skewers into 4-inch elongated kofta logs, pressing firmly to eliminate air pockets.

   7 min

   Tip: Flat skewers prevent the meat from spinning when turned over open flames.

5. 5

   Place seasoned grape clusters and scallions directly on hot grill grates. Grill scallions for 3-4 minutes until charred and softened. Grill grapes for 4-5 minutes until skin blisters and caramelizes slightly. Remove both to a cutting board.

   6 min

   Tip: Don't fear the char on scallions; that bitterness cuts through sweet grape juice and rich lamb.

6. 6

   Lightly oil grill grates with 1 tbsp Extra virgin olive oil. Lay lamb kofta skewers over direct flames. Grill for 6-8 minutes, turning every 2 minutes, until deeply charred on the outside and cooked to a medium juicy center (internal temperature 150°F). Transfer to a warm plate to rest.

   8 min

   Tip: Avoid moving the kofta too early; let a rich crust form so it releases naturally from the grate.

7. 7

   Roughly chop charred scallions and mix in a bowl with blistered grapes, remaining 1 tbsp Extra virgin olive oil, and a pinch of salt. To serve, spread whipped mint tahini over a wide serving platter. Arrange charred lamb kofta skewers on top, spoon over the blistered grape and scallion relish, then drizzle with 2 tbsp Pomegranate molasses and scatter 2 tbsp Pine nuts over the top.

   6 min

   Tip: Assemble immediately while the kofta is warm so the meat juices seep into the cold mint tahini.