Sizzling Pistachio-Mint Lamb Kofta Skewers with Smashed Cucumber Mezze Salad

Instructions

1. 1

   In a large bowl, combine the 1 lb ground lamb, the squeezed 1/2 cup grated yellow onion, 1/3 cup finely chopped fresh mint, 1/3 cup finely chopped fresh parsley, 1/4 cup toasted pine nuts, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands—don't overwork the meat or it will become tough. Mold the mixture firmly onto 4 to 6 flat metal skewers, shaping them into long, even cylinders.

   10 min

   Tip: Grate the onion onto a clean kitchen towel and wring it out over the sink. Getting rid of that excess moisture is the secret to kofta that stays firmly on the skewer instead of falling into your grill.

2. 2

   Place a cast iron grill pan over medium-high heat and brush the grates lightly with 1 tbsp extra-virgin olive oil. Let the pan get screaming hot.

   5 min

   Tip: A hot pan is crucial for achieving those beautiful, slightly bitter charred grill marks that balance the rich lamb.

3. 3

   While the pan heats, grab a medium bowl to make the tahini base. Vigorously whisk together the 1/2 cup pure sesame tahini, 2 tbsp fresh lemon juice, 1 clove grated garlic, and 1/2 tsp kosher salt. The mixture will seize up and look thick—don't panic! Slowly whisk in the 1/4 cup ice water a tablespoon at a time until it transforms into a silky, pale cream. Set aside.

   5 min

   Tip: Ice water is the trick to getting tahini incredibly light and fluffy. If it still feels too thick, add one more tablespoon of ice water.

4. 4

   Lay the lamb skewers onto the hot grill pan. Let them sizzle entirely undisturbed for 3 to 4 minutes to develop a serious crust. Flip them and cook for another 3 to 4 minutes until they are beautifully charred and cooked through.

   8 min

   Tip: If you try to flip them too early, the meat will stick to the pan. When the crust forms, they will release naturally.

5. 5

   While the skewers are grilling, prep the salad base. Place the 4 Persian cucumbers on a cutting board and lightly smash them with the flat side of your knife until they split open, then chop them roughly into bite-sized pieces. Trim and quarter the 1 bunch radishes.

   5 min

   Tip: Smashing the cucumbers rather than just slicing them creates jagged, craggy edges that will grab onto the dressing beautifully.

6. 6

   In a mixing bowl, toss the smashed cucumbers and quartered radishes with the 1/2 cup pomegranate arils, 1/2 cup toasted pistachios, and 1 cup fresh cilantro leaves. Drizzle over the 1/4 cup extra-virgin olive oil, the remaining 2 tbsp fresh lemon juice, and the 1 tbsp sumac. Toss everything well to coat.

   3 min

   Tip: Toss the salad right before serving so the pistachios stay perfectly crunchy.

7. 7

   Time to plate like you're in Tel Aviv! Take a large serving platter and use the back of a spoon to create a generous, swirling pool of the whipped tahini. Lay the sizzling hot skewers right in the center. Pile the jeweled cucumber salad next to them, making sure to spoon over every last drop of that pink, sumac-laced dressing from the bowl so it bleeds slightly into the tahini.

   4 min

   Tip: This dish is all about contrast—hot meat, cold salad, creamy tahini, crunchy pistachios. Serve immediately while the skewers are still sizzling.