Name: Bob's Kabobs
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Ground cumin - 2 teaspoons; Ground coriander - ½ teaspoon; Aleppo chile flakes - 2 teaspoons; Kosher salt - 1 ½ teaspoons; Cayenne pepper - 1 pinch; Ground cinnamon - 1 pinch; Ground sumac (Optional) - 1 teaspoon; Ground lamb - 1 pound; Cold water - 2 tablespoons; 8 bamboo skewers - 2 tablespoons; Plain Greek yogurt - 1 cup; Garlic, crushed - 2 cloves; Minced fresh parsley - 2 tablespoons; Fresh lemon juice - 1 tablespoon; Water, or as needed - ¼ cup

Ingredients for - Bob's Kabobs

1. Ground cumin 2 teaspoons

2. Ground coriander ½ teaspoon

3. Aleppo chile flakes 2 teaspoons

4. Kosher salt 1 ½ teaspoons

5. Cayenne pepper 1 pinch

6. Ground cinnamon 1 pinch

7. Ground sumac (Optional) 1 teaspoon

8. Ground lamb 1 pound

9. Cold water 2 tablespoons

10. 8 bamboo skewers 2 tablespoons

11. Plain Greek yogurt 1 cup

12. Garlic, crushed 2 cloves

13. Minced fresh parsley 2 tablespoons

14. Fresh lemon juice 1 tablespoon

15. Water, or as needed ¼ cup

How to cook deliciously - Bob's Kabobs

1 . Stage

Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.

2 . Stage

Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.

3 . Stage

Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.

4 . Stage

Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.

5 . Stage

Preheat an outdoor charcoal grill to medium-high heat.

6 . Stage

Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.

7 . Stage

Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.