Ingredients
2 pounds ground lamb or dark-meat turkey
1 medium onion, finely chopped
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons cumin seeds, toasted and ground
3/4 teaspoon ground cinnamon
1 1/2 teaspoons coarse salt (or 2 1/4 teaspoons, if using ground turkey)
1/2 teaspoon freshly ground pepper
Pita Bread; assorted accompaniments; sliced cucumbers, tomatoes, and red onion; and mint sprigs, for serving
Preparation
In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.
