Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.
You can substitute 1 teaspoon paprika plus 1/2 teaspoon red chile flakes for the Aleppo flakes, and 1 teaspoon fine salt for kosher salt. You can use ground beef instead of lamb, or a combination of both, which is very nice.
You can use metal skewers instead of bamboo, if you like.
You can skip chilling the kabobs in the refrigerator once shaped. While any kind of grill will work, a narrow, hibachi-style grill is perfect for skewered meat.