The elemental transformation of ground meat through fire. Fatty ground lamb is combined with raw grated onion, fresh parsley, and a precise blend of warm spices. The mixture is kneaded aggressively until the myosin proteins develop and create a sticky, cohesive matrix that grips a flat metal skewer. Grilled over maximum heat, the exterior chars and caramelizes while the interior remains juicy and aromatic. The fat renders and drips, creating flame flare-ups that impart additional smoky complexity.
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In a large bowl, combine the ground lamb, grated onion with its squeezed liquid discarded, finely chopped parsley, cumin, coriander, allspice, cinnamon, cayenne, and salt. Using your hands, knead and squeeze the mixture aggressively for 3 to 5 minutes until it becomes completely homogeneous and almost paste-like in its stickiness. This protein development is critical for the kofta to grip the skewer.
Refrigerate the mixture for 30 minutes . This firms the fat and makes shaping easier. Meanwhile, prepare a charcoal or gas and heat to maximum temperature.
Wet your hands with cold water. Take a golf-ball-sized portion of meat and mold it firmly around a flat metal skewer, pressing and squeezing to form a long, thin, torpedo shape approximately 1 inch in diameter and 5 inches long. The meat must grip the skewer with absolute tenacity.
the kofta directly over maximum heat, turning only once, for 3 to 4 minutes per side. The goal is a deeply charred, almost blackened exterior crust with an interior that is just barely cooked through and still moist.
The Finish. Remove from the and rest for 2 minutes . Slide from the skewers onto warm flatbread. Drizzle with tahini sauce, add sliced tomatoes, raw onion rings, and fresh parsley. Wrap and serve immediately.
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