Lamb Köfte With Tarator Sauce

• 3 slices firm white sandwich bread, torn into pieces
• 1 medium onion, chopped
• 1/2 cup chopped flat-leaf parsley
• 1 1/2 pound ground lamb
• 1 teaspoon ground allspice
• 1 teaspoon Aleppo pepper or 1/2 teaspoon hot red-pepper flakes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes
• ; chopped tomatoes; chopped onion; pita bread

1. Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
2. Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.
3. Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long "cigar." Slide a skewer lengthwise through center of each.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
5. Oil grill rack, then grill kofte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.

white sandwich bread, onion, flatleaf, ground lamb, ground allspice, pepper, ground cinnamon, ground cloves, wooden skewers, tomatoes

Taken from www.epicurious.com/recipes/food/views/lamb-kofte-with-tarator-sauce-242621 (may not work)