Bob's Kabobs

Combine cumin coriander Aleppo chile flakes salt cayenne and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.

Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.

While meat is chilling place bamboo skewers in water to soak for 1 hour.

Remove meat from the refrigerator and roll into 8 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 on a plate and refrigerate until chilled about 30 minutes or until ready to grill.

Whisk Greek yogurt garlic parsley lemon juice and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.

Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.

Preheat an outdoor charcoal grill to medium-high heat.

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.