turmeric lamb kebabs

These spiced kebabs made with ground lamb are crispy on the outside, juicy on the inside, and ideal for a family-style feast.

1 large white onion, peeled, plus more sliced onion, for serving
2 pounds ground lamb
4 large garlic cloves, finely chopped (about 1 1/2 tablespoons)
2 tablespoons kosher salt, plus more to taste
2 teaspoons black pepper
1 teaspoon ground turmeric
1/2 teaspoon baking soda
12 (10-inch) metal skewers
6 tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges, for serving
1/4 cup unsalted butter, melted
neutral oil, for grill
dried mint, to taste
lavash, sumac, fresh herbs (such as cilantro, parsley, basil, dill, and mint), and plain whole-milk yogurt, for serving

Grate onion on large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Place grated onion in a large bowl; stir in ground lamb, garlic, salt, pepper, turmeric, and baking soda until combined. Working in batches if needed, transfer mixture to a food processor, and pulse until a smooth, thick paste forms, about 5 pulses. Divide mixture into 12 equal portions (about 3 1/2 ounces each).
Press 1 meat portion onto a skewer using lightly dampened hands; flatten into an 8-inch-long tube, leaving 2 inches of space at base of skewer. Using your thumb and pointer finger on either side of skewer, make 1/2-inch-deep divots along length of meat. Place skewer on a baking sheet. Repeat with remaining meat portions.
Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together lemon juice, butter, and salt to taste. Set aside.
Place skewers on oiled grates. Grill, uncovered, until bottom side is well browned, about 3 minutes. Flip skewers, and baste generously with lemon juice mixture. Continue grilling until skewers are cooked through, about 3 minutes. Remove from grill, and baste with remaining lemon juice mixture. Sprinkle to taste with dried mint. Serve skewers with sliced onion, lemon wedges, lavash, sumac, herbs, and yogurt.

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