Bob's Kabobs

Prepare the Spice Symphony: In a petite bowl, harmoniously blend cumin, coriander, Aleppo chile flakes, kosher salt, cayenne pepper, and cinnamon. Set aside approximately one-third of this aromatic blend in a separate small bowl and lovingly mix with sumac. (5 minutes)

Craft the Kabobs: In a mixing bowl, introduce the remaining spice blend to the ground lamb, followed by the invigorating splash of cold water. Gently massage the mixture by hand until a thorough incorporation is achieved. Envelop the bowl with plastic wrap and allow it to chill in the refrigerator for a restorative hour. Concurrently, submerge the bamboo skewers in water, allowing them to luxuriate in anticipation of their meaty embrace. (1 hour + 10 minutes)

Shape the Kofta: With hands delicately moistened, retrieve the lamb mixture from its refrigerated slumber. Fashion eight meatballs of equitable stature. Embrace each meatball, skewering it through its very core, coaxing it into an elongated oval form, approximately 3 inches in length. With nimble fingers, taper each extremity of the kabob towards the skewer, creating a refined point of contact. Arrange these masterpieces upon a plate and return them to the refrigerator for a further chilling period of about 30 minutes, or until the call of the grill beckons. (40 minutes)

Orchestrate the Yogurt Sauce: In a harmonious bowl, whisk together the creamy Greek yogurt, the pungent garlic, the verdant parsley, the zesty lemon juice, and the hydrating water until a smooth and unified sauce emerges. Stow this ambrosial concoction in the refrigerator, awaiting its moment to grace the palate. (5 minutes)

Ignite the Grill: Prepare an outdoor charcoal grill, coaxing it to a medium-high temperature, a fervent stage set for the impending culinary drama. (10 minutes)

Adorn the Kabobs: Remove the kabobs from their refrigerated sanctuary and delicately sprinkle the reserved spice blend over their waiting surfaces, bestowing upon them an additional layer of flavor. (2 minutes)

Grill to Perfection: Place the kabobs upon the charcoal grill, turning them with graceful frequency, until they attain a browned and steadfast demeanor, a testament to their thorough cooking, approximately 10 to 12 minutes in total. Employ an instant-read thermometer to ascertain their internal temperature, ensuring it reaches at least 135 degrees Fahrenheit (57 degrees Celsius). Serve alongside the prepared yogurt sauce, a symphony of flavors in every bite. (12 minutes)