Grate the ½ cucumber grated on the large holes of a grater. Gather it in a clean kitchen shears towel or paper towels and squeeze firmly to remove as much liquid as possible. Place in a mixing bowl with the 1 cup plain Greek yogurt full-fat, minced cloves garlic minced, 1 tbsp fresh lemon juice, 1 tbsp fresh dill finely chopped, 1 tbsp olive oil for brushing, and 1 ¼ tsp kosher salt. Stir well to combine. Taste and adjust seasoning. Cover and refrigerate until ready to serve — the longer it sits, the better it tastes.

Grate the 1 yellow onion finely grated on the fine holes of a grater into a clean kitchen towel. Squeeze out as much liquid as possible — this step is critical to prevent the kofta from falling apart on the grill.

In a large mixing bowl, combine the 1 ½ lb ground lamb 80/20 fat ratio preferred, grated yellow onion finely grated, 3 cloves garlic minced, ¼ cup fresh flat-leaf parsley finely chopped, 2 tbsp fresh mint leaves finely chopped (if using), 1 ½ tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp ground cinnamon, ½ tsp ground allspice, ¼ tsp cayenne pepper, 1 ¼ tsp kosher salt, and ½ tsp black pepper freshly ground. Mix thoroughly with your hands for about 1–2 minutes until the mixture is uniform and slightly sticky. This activates the proteins and helps the kofta hold their shape.

If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning. Divide the 1 ½ lb ground lamb 80/20 fat ratio preferred mixture into 8 equal portions (about 3 oz each). Shape each portion into an oval log around a bamboo skewer, pressing firmly and evenly to about 5–6 inches long. Place on a tray and brush lightly with 1 tbsp olive oil for brushing.

Preheat your grill (or broiler) to high heat. For a grill, clean and oil the grates well. For the broiler, set a rack about 4 inches from the element and line a baking sheet with aluminum foil.

Grill or broil the kofta for 10–12 minutes total, turning every 3–4 minutes, until nicely charred on all sides and cooked through to an internal temperature of 160°F. Avoid moving them too early — let them release naturally from the grill grates before turning.

Remove the kofta from the heat and rest for 3 minutes before serving. This keeps them juicy.

Serve the kofta skewers in warm 4 whole pita bread with a generous spoonful of tzatziki, sliced tomatoes sliced, 1 red onion thinly sliced, and a squeeze of fresh fresh lemon juice. Alternatively, serve over rice or alongside a simple ½ cucumber grated-2 tomatoes sliced salad.