Kofta Kabobs

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.

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.

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.)

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.