Kefta Dog with Roasted Tomatoes, Ballpark Style

Ingredients

• 0.3 teaspoon cayenne 
• 1 tablespoon parsley fresh packed chopped
• 4 cloves garlic grated
• 0.5 teaspoon granulated garlic powder 
• 0.5 cup greek yogurt 
• 0.5 teaspoon ground allspice 
• 1 tablespoon ground coriander 
• 1 teaspoon ground cumin 
• 1 pound lamb 
• 0.5  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 1 teaspoon olive oil 
• 6 servings olive oil 
• 4  roma tomatoes quartered
• 1  shallots minced
• 1 teaspoon paprika smoked
• 1 tablespoon tahini paste 

Equipment

• frying pan
• oven
• mixing bowl
• roasting pan
• skewers
• grill pan
• wooden skewers

Directions

1. Special equipment: 6 wooden skewers
2. For the tomatoes: Preheat an oven 325 degrees F. Toss the tomatoes with the olive oil, salt and pepper.
3. Spread them evenly in a roasting pan with a rack inside if possible (the rack helps allow the tomatoes to evaporate water).
4. Let them roast for about 1 1/2 hours checking for hotspots in your oven (rotate the entire pan if needed).
5. For the kefta dog: Preheat a grill pan.
6. Combine the coriander, cumin, paprika, allspice, cayenne, garlic, shallots and some salt and pepper, and mix.
7. Mix in the lamb in small pieces so the seasoning distributes evenly.
8. Mold lamb into 5 1/2-inch-long hot dog shapes onto your skewers.
9. Drizzle each with olive oil.
10. Place on the grill pan, and cook on each side for about 4 minutes, for a total of 7 to 8 minutes.
11. Add yogurt, parsley, tahini, garlic powder, lemon zest and juice into a mixing bowl and incorporate well. Season with salt and pepper.
12. Serve the kefta dogs with the infused yogurt and roasted tomatoes.