Persian Street Vendor Kebabs

Ingredients

• 1 teaspoon pepper black freshly ground
• 10 tablespoon breadcrumbs dry
• 2 large eggs lightly beaten
• 0.5 cup yogurt plain fat-free greek-style
• 2 teaspoons cilantro leaves fresh chopped
• 3  garlic clove minced
• 1.5 pounds lamb 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon sumac powder 
• 1.5 pounds pd of ground turkey 
• 1 teaspoon turmeric 
• 1 teaspoon honey 
• 1.5 teaspoons kosher salt 
• 1 teaspoon juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup onion grated ( 2 medium)
• 0.5 teaspoon paprika 
• 0.1 teaspoon saffron threads 

Equipment

• bowl
• frying pan
• sieve
• grill
• skewers

Directions

1. Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.
2. Prepare grill to medium-high heat.
3. Combine onion, breadcrumbs, and next 8 ingredients (through lamb) in a large bowl; stir until well blended. Divide meat mixture into 40 equal portions, shaping each into a 3 x 1inch rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers.
4. Heat a small skillet over medium heat.
5. Add saffron to pan; cook for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil.
6. Place kebabs on a grill rack coated with cooking spray; grill 8 minutes or until done, turning after 5 minutes.
7. Place kebabs on a platter.
8. Brush oil mixture evenly over kebabs.
9. Sprinkle kebabs evenly with sumac.
10. Combine yogurt and remaining ingredients in a small bowl; stir until well blended.
11. Serve kebabs with yogurt sauce.