Persian Street Vendor Kebabs

• 1 cup grated onion (about 2 medium)
• 10 tablespoon dry breadcrumbs
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 1 1/2 pounds ground turkey breast
• 1 1/2 pounds ground lamb
• 1/8 teaspoon saffron threads
• 2 tablespoons extra-virgin olive oil
• Cooking spray
• 1/4 teaspoon ground sumac
• 1/2 cup plain fat-free Greek-style yogurt
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon fresh lemon juice
• 1 teaspoon honey
• 1/8 teaspoon ground red pepper

1. Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.
2. Prepare grill to medium-high heat.
3. Combine onion, breadcrumbs, and next 8 ingredients (through lamb) in a large bowl; stir until well blended. Divide meat mixture into 40 equal portions, shaping each into a 3 x 1-inch rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers.
4. Heat a small skillet over medium heat. Add saffron to pan; cook for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil.
5. Place kebabs on a grill rack coated with cooking spray; grill 8 minutes or until done, turning after 5 minutes. Place kebabs on a platter. Brush oil mixture evenly over kebabs. Sprinkle kebabs evenly with sumac. Combine yogurt and remaining ingredients in a small bowl; stir until well blended. Serve kebabs with yogurt sauce.

onion, breadcrumbs, kosher salt, ground turmeric, freshly ground black pepper, paprika, garlic, eggs, ground turkey, ground lamb, saffron threads, extravirgin olive oil, cooking spray, ground sumac, yogurt, fresh cilantro, lemon juice, honey, ground red pepper

Taken from www.myrecipes.com/recipe/persian-street-vendor-kebabs (may not work)