Fire-Roasted Lamb Kofta with Charred Vine Tomatoes, Sizzling Pine Nut-Barberry Crisp & Velvet Garlic Tahini

Instructions

1. 1

   In a large chilled mixing bowl, combine 1 lb ground lamb, 1 medium yellow onion (squeezed bone dry), 2 cloves garlic, 0.5 cup fresh flat-leaf parsley, 0.25 cup fresh mint leaves, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp ground cinnamon, 1 tsp Aleppo pepper flakes, 1 tsp fine sea salt, and 0.5 tsp black pepper. Knead vigorously with your hands for 2 full minutes until the meat turns tacky and proteins emulsify; this ensures the kofta grips the skewers and retains every bit of moisture over the fire.

   5 min

   Tip: Squeezing every drop of moisture from your grated onion is the secret to kofta that stays firmly on the skewer rather than sliding off into the fire.

2. 2

   Divide the lamb mixture into 8 equal portions. With lightly oiled hands, mold each portion around flat metal skewers (or soaked wooden skewers) into long, oblong cylinder shapes about 1 inch thick. Brush the outside of each skewer with 1 tbsp extra virgin olive oil, place on a parchment-lined tray, and chill in the refrigerator to firm up while preparing the sauce.

   8 min

   Tip: Chilling the shaped kofta for even 10 minutes helps the fat set, giving you crisp charred crusting before the interior overcooks.

3. 3

   Prepare the velvet garlic tahini: In a medium bowl, whisk together 0.5 cup pure sesame tahini, 2 cloves garlic, 3 tbsp fresh lemon juice, 0.5 tsp ground cumin, and 0.5 tsp fine sea salt. The mixture will seize up and look stiff. Slowly drizzle in 0.33 cup ice water while whisking vigorously until the sauce magically relaxes into an ultra-pale, glossy, spoonable cream.

   5 min

   Tip: Don't panic when the tahini curdles at first with the lemon juice—ice water transforms it into luscious velvet every single time.

4. 4

   Toss 10 oz cherry vine tomatoes with 1 tbsp extra virgin olive oil and a pinch of salt. Fire up a charcoal grill to high direct heat, or heat a cast-iron ridged grill pan over high flame until smoking hot.

   4 min

   Tip: Keeping tomatoes on their vines prevents them from rolling through grates and makes a dramatic rustic presentation.

5. 5

   Lay the chilled lamb kofta skewers and the clusters of 10 oz cherry vine tomatoes directly over the roaring flame. Fire-roast the kofta for 7 to 8 minutes, turning every 2 minutes, until charred, deeply caramelized on all edges, and cooked through (internal temperature 155°F). Blister the tomatoes for 4 to 5 minutes until skins split and bubble with black flecks, then remove both to rest.

   8 min

   Tip: Let the skewers sit undisturbed for the first 2 minutes so they sear completely and naturally release from the hot grate.

6. 6

   While the kofta rests for 3 minutes, place a small skillet over medium heat. Melt 2 tbsp unsalted butter and 1 tbsp extra virgin olive oil. Add 3 tbsp pine nuts and 0.5 tsp ground coriander, swirling constantly for 2 minutes until nuts turn golden blonde. Stir in 2 tbsp dried barberries and 0.5 tsp Aleppo pepper flakes for 30 seconds until the berries swell and butter is aromatic and sizzling.

   3 min

   Tip: Barberries burn quickly—pull the skillet from heat as soon as they plump up in the warm foaming butter.

7. 7

   To assemble, spread the velvet tahini across the base of a wide, shallow mezze serving platter using the back of a large spoon. Arrange the charred 10 oz cherry vine tomatoes and fire-roasted lamb kofta skewers over the sauce. Drizzle immediately with the bubbling skillet of pine nuts, barberries, and spiced butter. Finish with 1.5 tbsp pomegranate molasses, 0.25 cup pomegranate arils, the remaining 0.25 cup fresh flat-leaf parsley, 0.25 cup fresh mint leaves, and 2 tbsp fresh dill.

   4 min

   Tip: Serve immediately while the sizzling butter is hot against the cool, silky tahini base for maximum textural drama.