Place the Onion, Garlic, Mint and Parsley in a food processor and Pulse to chop to a coarse paste. (Scraping down the sides as needed.). Combine all the spices in a small mixing bowl and set aside. Add the Ground American lamb, Panko Breadcrumbs and Spice Mixture into the Food Processor and Pulse until well combined and meat has a smooth consistency. (Scraping down the sides as needed.) 

Once the Meat Mix is made transfer to a medium sized mixing bowl, cover with plastic wrap and refrigerate for 30 minutes to develop the flavors of the spices and set up the meat mix (Its best if it sits overnight). While the Meat is in the refrigerator soak 10 Large Wooden Skewers in Water to help prevent them from catching fire on the grill. 

Once the Meat is Ready, ball up a handful of the meat mix and evenly squeeze it onto the wooden skewer keeping it 1 inch thick across the skewer, then transfer the Raw Lamb Kofta Kebobs to a Plate until ready to Grill. 

Clean, Oil Preheat your grill to Zone Cooking so that one side of the Grill is set to high while the other side is set to low. Once the Grill is up to temp, place the Koftka Kebobs on the Grill and cook for 4 Minutes, then Flip and continue to cook for another 4 Minutes.

After the 8 minutes transfer the Kebobs to the low heat section of the grill and close the lid and continue to cook until the internal temperature reaches 155 degrees. Transfer the cooked Kebobs to a Clean Plate and Drizzle with Extra Virgin Olive Oil, season with Za’atar and Serve with Fresh Pita, Fresh Lemon Wedges, and your favorite Hummus, Tzatziki, Lemon Garlic Yogurt, Whipped Feta or Tahini Sauce.

Marinate the Lamb:

In a large zip-top bag, combine all the marinade ingredients, ensuring they are well-mixed.

Add the lamb cubes to the bag, making sure each piece is thoroughly coated with the marinade.

Squeeze out any excess air from the bag to ensure the lamb is fully submerged in the marinade, and seal it tightly.

Place the bag in the refrigerator and let the lamb marinate overnight.

Pickle the Tomatoes:

In a mixing bowl, whisk together all the pickling ingredients. Carefully pour the pickling liquid into a clean jar or container with a lid, leaving enough room for the tomatoes.

Add the tomato wedges to the jar, making sure they are fully submerged in the liquid.

Cover the jar tightly and place it in the refrigerator for at least 3 days.

Make the Skewers:

Preheat your grill to medium heat. This allows the skewers to cook evenly without burning.

Remove the marinated lamb cubes from the bag, allowing any excess marinade to drip off. Pat the lamb dry with paper towels.

Thread the lamb cubes onto skewers, alternating with pieces of fresh peaches, tomatoes, and bell peppers.

Lightly season the assembled skewers with salt and pepper if desired, keeping in mind the marinade already has seasoning.

Lightly oil the grill grates using a paper towel dipped in cooking oil to prevent the skewers from sticking.

Grill the skewers, turning occasionally, until the lamb reaches medium-rare doneness (about 135°F at the thickest part). The meat should be browned on the outside while remaining juicy and tender inside.

For an extra burst of flavor, skewer a pickled tomato onto the end of each skewer just before serving.

Serve the skewers hot off the grill, garnished with additional pickled tomatoes or a sprinkle of fresh herbs for added color and freshness.

For the Lamb Spice Mix
Toast spices separately, blend coarse spices separately, finish by mixing all spices together.

For the Lamb Marinade
Mix all the lamb marinade ingredients together and set aside.

For the Mint Pistachio Pesto
Toast pistachios for about 7 minutes, until lightly golden brown. Add toasted pistachios to blender, then pass through a strainer to dispose of powder. Add mint, garlic confit, and fermented soybeans with olive oil and blend until chunky and mix with pistachios. Season with lemon juice, salt, and black pepper.

For the Tzatziki
Blend pickled scallion whites with pickling liquid, then add yogurt, homemade pistachio pesto, and fish sauce. Mix everything together.

For the Tamarind Fish Caramel
Add water and sugar in a large pot to caramelize until golden brown. Warm up fish sauce mixture into the caramel (whisk well, watch out for bubbles). Add the remaining fish sauce mixture, making sure everything is well mixed together

Assemble Skewers
Marinate cubed lamb in the marinade for about 2 hours. Put 3-4 pieces of lamb cubes on a skewer. Grill skewers to medium-rare.
Glaze the skewers with tamarind fish caramel and sprinkle with lamb spice. Split the gem lettuce in half and grill.
Serve the lamb skewer and gem lettuce with pistachio tzatziki

1. Marinate lamb: 

Place American Lamb in a large bowl. Add large diced onion, minced garlic, olive oil, lemon juice, cumin, paprika, coriander, salt, and pepper. Mix well to create the marinade. 

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. 

2. For the Harissa Tahini sauce: 

In a small food processor, puree tahini, harissa paste, garlic, lemon zest and juice, honey and water until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency. 

Taste the sauce and adjust the seasoning with salt as needed. 

3. Grill kabobs: 

Preheat your grill to medium-high heat. 

Thread the marinated lamb cubes and onion pieces onto the soaked bamboo skewers. 

Place the skewers on the preheated grill and cook for about 8 to 10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and has a nice char on the outside*. 

Once cooked, remove the lamb kabobs from the grill and let them rest for a few minutes before serving. 

4. Serving: 

Serve the grilled lamb kabobs drizzled with harissa tahini sauce. Serve more sauce alongside for dipping. You can also serve them with your choice of sides such as rice, grilled vegetables, or pita bread.

For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth. 

Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes. 

For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.