3 tablespoons sumac
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tablespoons ground Aleppo pepper
2 pounds ground lamb (85 percent lean)
1 white onion, finely chopped (1 1/2 cups)
1 tablespoon minced garlic (from 3 cloves)
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped
Fresno chile
Kosher salt
1/2 cup finely chopped fresh parsley or dill, or both
1 cup plain yogurt (not Greek)
1 teaspoon finely grated lime zest, plus 1/2 teaspoon fresh juice

1) Combine sumac, cumin, coriander, and Aleppo pepper. In a large bowl, combine 1/4 cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.

2) Herbed Yogurt: Stir parsley and dill into yogurt. Add lime zest and juice; season with salt. (Can be made-ahead and refrigerated in an airtight container up to 3 days.)

3) Preheat a grill to medium-high. Working with about 1/3 cup at a time, form mixture into roughly 3-inch ovals; thread onto skewers. (You should have about 16 kebabs.) Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140 degrees, 10 to 12 minutes. Dust with remaining spice mixture. Drizzle Herbed Yogurt with olive oil and serve with the kebabs.

Source Martha Stewart