How to Make It
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".
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