Grate the 0.5 cucumber grated, excess moisture squeezed out 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 3 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.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

In a large Mixing Bowl, combine the 1 ½ lb ground lamb 80/20 fat ratio preferred, grated 1 yellow onion finely grated, excess moisture squeezed out, 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.

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 warmed with a generous spoonful of tzatziki, sliced 2 tomatoes sliced, 1 red onion thinly sliced, and a squeeze of fresh 1 tbsp fresh lemon juice. Alternatively, serve over rice or alongside a simple 0.5 cucumber grated, excess moisture squeezed out-2 tomatoes sliced salad.