Lebanese-Spiced Lamb Kofta with Shirazi Salad

Soak 4 wooden skewers in cold water for at least 30 minutes to prevent them from burning on the grill.

Wash the Persian cucumbers, Roma tomatoes, fresh flat-leaf parsley, and fresh mint. Pat them dry.

Finely dice the 3 Persian cucumbers and 3 Roma tomatoes. Finely chop the fresh parsley and fresh mint leaves, keeping them separate.

Peel the red onion. Finely dice half of it for the salad. Grate the other half of the onion using a box grater for the kofta.

Place the grated red onion in a clean kitchen towel or paper towel and squeeze firmly over the sink to extract as much liquid as possible. This step is critical to prevent the lamb mixture from becoming too wet and falling off the skewers.

Peel and mince the 4 garlic cloves.

In a large mixing bowl, combine the 1 pound of raw ground lamb, the squeezed grated onion, half of the minced garlic, 1/2 cup of the finely chopped parsley, 2 tablespoons of the chopped mint, 1 teaspoon ground allspice, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Knead the lamb mixture vigorously with your hands for 3 to 4 minutes. This develops the proteins (myosin), creating a sticky, paste-like texture that ensures the meat binds together and clings to the skewers during cooking.

Divide the lamb mixture into 4 equal portions. Shape each portion into an elongated, sausage-like log (about 5 inches long) directly around each soaked wooden skewer, pressing firmly to adhere. Place the skewers on a plate, cover, and refrigerate for 15 minutes to firm up.

While the meat chills, prepare the Shirazi Salad: In a medium bowl, combine the diced cucumbers, diced tomatoes, diced red onion, remaining chopped mint, 1 tablespoon of freshly squeezed lemon juice, 1 tablespoon of olive oil, 1 teaspoon of ground sumac, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to combine.

Prepare the Garlic Yogurt Sauce: In a small bowl, whisk together the 1/2 cup of plain Greek yogurt, the remaining minced garlic, 1 teaspoon of freshly squeezed lemon juice, and a pinch of salt.

Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grates with 1 tablespoon of olive oil.

Place the chilled lamb skewers on the hot grill. Cook for 8 to 10 minutes, turning every 2 minutes, until a deep, charred crust forms on all sides and the internal temperature reaches 160°F (71°C).

Remove the kofta from the grill and let them rest for 5 minutes.

Serve the warm, charred lamb kofta immediately alongside the chilled Shirazi salad and a generous dollop of the garlic yogurt sauce.