Step 1

Place the meat in a single layer on a large plate and freeze, uncovered, until firm but not fully frozen, 30 to 40 minutes. Meanwhile, in a small bowl, stir together the yogurt, mint, lemon juice, garlic and ¼ teaspoon salt. Cover and refrigerate until ready to serve. In another small bowl, stir together 2 teaspoons of the cumin and ½ teaspoon salt; set aside until ready to serve.

Step 2

Lightly coat a rimmed baking sheet with oil. Have ready eight 10- or 12-inch flat metal skewers. In a food processor, combine the bell pepper, tomato paste, paprika, Aleppo pepper, the remaining 1 teaspoon cumin, half the meat cubes and half the ghee. Process to a coarse paste, about 30 seconds, scraping the bowl as needed. Transfer to a medium bowl. Add the remaining meat and ghee to the food processor and pulse until roughly chopped, 6 to 8 pulses; transfer to the bowl. Add ¾ teaspoon salt and mix with your hands until well combined.

Step 3

Moisten your hands with water to prevent sticking, then divide the meat mixture into 8 portions (each about 3½ ounces). Form each portion into a 6-inch log. Insert a skewer lengthwise into a log and, with wet hands, form the meat mixture into a cylinder about 6 inches long and about 1 inch in diameter. Lay the skewer on the prepared baking sheet and press your fingers in the meat to slightly flatten the kebab and create ridges that run perpendicular to the skewer. Shape the remaining portions in the same way. Cover the skewers and refrigerate while you prepare the grill or for up to overnight.

Step 4

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. If using gas, turn off 1 burner, leaving the remaining burner(s) on high.

Step 5

Using tongs and/or a wide metal spatula, place the skewers on the hot side of the grill, positioning them perpendicular to the slats of the grill grate. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, about 4 minutes. Using tongs to grip the skewer handle and a thin metal spatula to slide under the meat, carefully flip the skewers. Cook until the second sides are charred and release from the grill, about 2 minutes. Move the skewers to the cooler side of the grill and cook, turning occasionally to ensure even browning, until nicely charred on all sides, 5 to 8 minutes. Transfer to a platter and serve with the cumin salt for sprinkling, along with the yogurt sauce, flatbread, onion and tomato.

Step 6

Follow the recipe to prep the meat, make the yogurt sauce and cumin salt, form the kebabs and refrigerate them. Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil. Spread 1 cup kosher salt evenly over the baking sheet, then place a wire rack on top. Using tongs and/or a wide metal spatula, transfer the kebabs to the prepared rack and broil until browned on top, 6 to 8 minutes. Using tongs and the spatula, carefully flip the kebabs and broil until browned on the second sides, another 2 to 3 minutes. Serve as directed.

Step 7

Follow the recipe to prepare the yogurt sauce and cumin salt. Lightly coat a rimmed baking sheet with neutral oil; have ready eight 10- or 12-inch flat metal skewers. In a food processor, process the bell pepper, tomato paste, paprika, Aleppo pepper and cumin until finely chopped, about 30 seconds, then transfer to a medium bowl. Add the ghee, 1½ pounds ground lamb or 70 or 80 percent lean ground beef and ¾ teaspoon salt, then mix with your hands until the ingredients are well combined. Form the kebabs and refrigerate them as instructed. Follow the recipe to prepare the grill, cook and serve the kebabs.