Food On a Stick: Richard Blais' Koobideh (Ground Beef Kebabs) with Cucumber-Dill Greek Yogurt Sauce

Preheat a charcoal or gas grill to high heat.

To make the Greek yogurt sauce, mix yogurt, dill, chopped garlic, lemon juice and zest, cucumber, mint, 1 teaspoon salt and ½ teaspoon pepper and set aside.

Strain as much liquid as possible from the grated onion and discard the liquid.

In a large mixing bowl, mix ground beef, grated onion, garlic powder, egg, 2 teaspoons kosher salt, sumac, 1 teaspoon pepper and turmeric until incorporated. Carefully press meat mixture around each skewer to enclose, leaving slower ends exposed.

Using tongs, clamp on a paper towel and rub olive oil onto grill grate to make it nonstick. Grill meat for 3 to 4 minutes, then carefully flip over and cook another 5 to 6 minutes or until cooked through.

Garnish with parsley and serve with the Greek yogurt sauce.