Bob's Kabobs

Ingredients

• 2 teaspoons ground cumin
• 0.5 teaspoons ground coriander
• 2 teaspoons Aleppo chile flakes
• 1.5 teaspoons kosher salt
• 1 pinch cayenne pepper
• 1 pinch ground cinnamon
• 1 teaspoon ground sumac , Optional

Instructions

1. 1

   Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.

2. 2

   Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.

3. 3

   Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.

4. 4

   Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.

5. 5

   Preheat an outdoor charcoal grill to medium-high heat.

6. 6

   Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.

7. 7

   Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.