Lamb Kebabs With Roasted Tomatoes & Tahini

By ltrodrigu

Ingredients

• 1/2 cup whole milk
• 2 slices crustless white bread, diced
• 2 yellow onions, cut into thin wedges, plus 1/2 onion, minced
• 1 1/2 pints cherry tomatoes
• 6 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 pounds ground lamb
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1/4 cup finely chopped parsley
• 1/8 teaspoon baking soda
• 1 lemon
• 1 garlic clove, minced
• 1/4 cup tahini
• 6 cups arugula

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. In a small bowl, combine milk and bread. Set aside until bread breaks down, at least 5 minutes. Stir to make a paste.

Meanwhile, on a baking sheet, toss onion wedges and tomatoes with 2 tablespoons oil and a pinch of salt. Roast in oven until vegetables soften and caramelize, 15-20 minutes. Turn on broiler. Transfer vegetables to broiler and cook until browned in spots, about 5 minutes.

In a large bowl, combine minced onions, lamb, ½ teaspoon salt, a pinch of black pepper, cumin, paprika, parsley and baking soda. Pour in milk-bread mixture and mix until thoroughly combined and tacky.

Use clean, damp hands to shape lamb mixture into 5-inch-long kebabs and set on a wax-paper-lined tray.

Heat 2 tablespoons oil in a large skillet over medium heat. Add half of lamb kebabs and cook until golden brown on all sides and just pink at the center, 8-10 minutes. Repeat with remaining kebabs.

Make Tahini Sauce:
In a food processor or blender, combine juice of ½ lemon and garlic. Add tahini. Processing at medium speed, drizzle in enough ice water to make a sauce that is light, airy and drizzles easily. Season with salt and extra lemon juice to taste.

To serve, distribute arugula among plates and season with lemon juice and salt. Place kebabs and vegetables alongside or on top of greens. Drizzle with tahini sauce and serve.