Start grating onions. Now. They do it in Greece. Morocco, too. And in Turkey. Anytime you had a fantastic ground meat kebab, grated onion was likely involved. Onions are chemically complex wonders, and according to Eric Block, author of Garlic and Other Alliums, tinkering with onions' structure, as in cutting or crushing--or even bruising--causes a "cascade of reactions." Most of those reactions bode well for ground meats when you move swiftly with your onions. (You don't want to leave the grated onions around too long, as off flavors can develop.) Grate, mix, and grill. Serve with Mint and Sumac "Salsa".
Serves 4 (serving size: 1 kebab and 2 tablespoons yogurt sauce)
Ritually fire up your grill of choice.
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.
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.
Distribute the meat among 4 skewers. Contemplate why you didn't double the recipe and invite more guests.
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.
Remove to a platter. Either leave the kebabs on the skewer, or not.
In a small bowl, thin out the yogurt with 1 tablespoon of water.
Serve with the yogurt and Mint and Sumac "Salsa".