Lamb Kofta Kabobs

Prepare the spice mixture: In a small bowl, blend cumin, coriander, chile flakes, salt, cayenne, and cinnamon to create a uniform blend. Set aside one-third of the spice mixture in another small bowl and combine it with sumac.

Create the meat mixture: In a separate mixing bowl, merge the remaining spice blend with ground lamb and cold water. Use your hands to thoroughly mix the ingredients until they are fully combined. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.

Prepare the bamboo skewers: Soak the bamboo skewers in water while the meat mixture is chilling.

Form the meatballs: Remove the chilled meat mixture from the refrigerator and shape it into eight equal-sized balls using your fingers. Make a small hole in the center of each ball and insert a bamboo skewer, shaping it into an oval about 3 inches long. Use your fingers to taper the ends of each skewer, creating a pointed tip that meets the bamboo. Place the meatballs on a plate and refrigerate for about 30 minutes, or until they are chilled to your liking.

Prepare the yogurt sauce: In a bowl, whisk together Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup of water until the mixture is smooth and well combined. Refrigerate until you are ready to serve.

Heat the grill: Preheat an outdoor charcoal grill to medium-high heat, preparing it for grilling.

Assemble the kabobs: Remove the chilled meatballs from the refrigerator and sprinkle the reserved spice blend over them.

Grill the kabobs: Place the meatballs on the grill and cook, turning occasionally, until they are browned and firm, taking about 10 to 12 minutes in total. To check for doneness, insert an instant-read thermometer into the center of a kabob; it should read at least 135 degrees F (57 degrees C). Serve the grilled kabobs with yogurt sauce.