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Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
Prepare grill at 450°F. Clean and lightly oil grill grates.
Divide meat mixture into 8 portions and form each portion into a 5”-long sausage shape. Insert a metal skewer lengthwise through each portion.
Drizzle with olive oil and grill, turning occasionally, until just cooked through, 8–10 minutes total.
Drizzle tahini yogurt sauce over kefta. Serve over couscous, tabouli salad or rice with warm pita bread and lemon wedges.