The key to these mouthwatering kabobs is the spice blend, with Aleppo chile flakes, cinnamon, and sumac, just to name a few. We combine our ground lamb and 2/3 of this spice mixture and let it chill for an hour while bamboo skewers soak in water to prepare for the grill. Our chilled meat gets molded into equal kabobs and is chilled again while we prepare a lemony yogurt sauce to serve alongside them. More spices are sprinkled onto our kabobs before they're grilled to juicy perfection. Easy, delicious, and perfect for summer! Get Chef John's recipe for Bob's Kabobs.