kefta and zucchini kebabs

Ingredients

• 1 cup plain yogurt (preferably whole-milk)
• 1 lb ground lamb (from shoulder) (or if, like Deb, you do not like lamb, dark turkey meat is an excellent substitution)
• 1 small onion, finely chopped (about 1 cup)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/3 cup olive oil (we used about half of this)
• 1/3 cup pine nuts, toasted and finely chopped
• 1/4 cup loosely packed fresh cilantro leaves
• 1/4 cup loosely packed fresh parsley leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon salt
• 2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices (don’t skim on their thickness, or you will have difficulty threading them, as we did)
• 2 slices firm white sandwich bread, torn into small pieces
• 2 tablespoons chopped fresh mint
• 3 tablespoons fresh lemon juice

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