Kofta Kabobs

1. Place mushrooms in a food processor and pulse until chopped. Heat 2 tsp. olive oil in large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until tender, about 3 minutes (you should have about 1/2 cup.) Return to food processor.

2. Add parsley, cilantro, onion, garlic, green onions, cumin, coriander, salt, pepper, cayenne, 1 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Pulse until mixture is very finely chopped. Add lamb and beef; pulse until evenly mixed. Chill mixture at least 30 minutes or up to overnight.

3. Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.)

4. Divide the meat mixture into eight 3-oz. portions. Shape each portion around a flat metal 8- to 9-inch skewer (this helps meat adhere to skewer), forming oval patties about 1 1/2 inches thick. (If using wood skewers, use two skewers per kofta, spaced 1/2 inch apart. Soak in water at least 30 minutes before shaping meat onto skewers.) Grill the skewers on a covered grill over direct heat about 8 minutes until meat is fully cooked (160°F), turning once halfway through. Serve with Mint, Carrot, and Cucumber Cacik.

Mint, Carrot, and Cucumber Cacik

Peel 1/2 of an English or Persian cucumber. Cut in half lengthwise; scoop out seeds. Shred on the large holes of a grater or finely chop (about 1 cup). In a medium bowl combine cucumber, 1 cup plain Greek yogurt, 1/3 cup shredded carrot, 2 Tbsp. each chopped fresh mint and cilantro, 1/2 tsp. lemon zest, 1 Tbsp. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Cover; chill at least 1 hour. Makes 1 2/3 cups.