Lamb Kefta with Roasted Cherry Tomatoes

Instructions

1. Preheat the grill, setting the burners to medium-high. Oil one side of the grate.
2. In a bowl, combine the egg and breadcrumbs. Let soak for 5 minutes.
3. Meanwhile, with a mortar and pestle or coffee grinder, coarsely crush the spices and peppercorns. Set aside.
4. Add the meat, herbs and salt to the bowl of breadcrumbs. Mix with your hands until the mixture is smooth.
5. Using a 3-tbsp (45 ml) ice cream scoop, shape the meat mixture into 8 balls. With lightly oiled hands, shape the meatballs into sausages about 4 inches (10 cm) long and press onto disposable chopsticks or 6-inch (15 cm) long wooden skewers (which have been soaked in water for 30 minutes). Sprinkle the meat with the spice mixture.
6. Using scissors, cut the tomato vines into 8 bunches of 4 tomatoes each. In a 10-inch (25 cm) cast iron skillet, place the tomato bunches, any remaining tomatoes, the garlic and oil. Season with salt and pepper.
7. Place the skillet on the non-oiled side of the barbecue. Cook for 12 minutes. At the same time, cook the kefta skewers on the oiled side of the barbecue for 10 to 12 minutes or until cooked through and nicely browned, turning them over a few times while cooking. Place the kefta on a plate. Remove the skillet from the barbecue.
8. Remove the tomato bunches from the skillet and place on the plate with the kefta. Using a potato masher, crush the remaining tomatoes and garlic in the skillet to make a sauce. Adjust the seasoning.
9. Pour the sauce into a shallow serving dish. Top with the kefta and cherry tomato bunches. Garnish with the pine nuts and parsley.