Adana-Inspired Turkey-Lamb Kebabs

• 1/2 pound ground lamb
• 1/2 pound ground turkey
• 1/4 cup grated onion
• 2 tablespoons finely minced garlic
• 2 tablespoons Turkish red pepper paste
• 2 teaspoons ground sumac
• 1/2 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1 tablespoon water

1. Ritually fire up your grill of choice.
2. In a chilled bowl, combine the lamb, turkey, and next 7 ingredients (through salt). Mix by hand, but don't mush. If you can, refrigerate for at least an hour.
3. Using long, flat skewers, mold the meat around the skewers to make long, flat paddles, about 1 1/4-inch wide, and thick enough to hold together. You'll feel when it does.
4. Distribute the meat among 4 skewers. Contemplate why you didn't double the recipe and invite more guests.
5. Grill the kebabs for about 3 minutes on each side, turning only when you feel confident that the meat is sufficiently cooked and certain to Not. End. Up. Down. There. Ugh.
6. Remove to a platter. Either leave the kebabs on the skewer, or not.
7. In a small bowl, thin out the yogurt with 1 tablespoon of water.
8. Serve with the yogurt and Mint and Sumac "Salsa".

ground lamb, ground turkey, onion, garlic, turkish red pepper, ground sumac, ground coriander, kosher salt, yogurt, water

Taken from www.myrecipes.com/recipe/turkey-lamb-kebabs (may not work)