Add 1 lb of 80/20 ground beef and ½ lb of ground lamb to a bowl.

Season the meat with salt, pepper, paprika, aleppo pepper or chili flakes, turmeric, coriander powder, cumin, and cinnamon.

Add 4-6 finely minced garlic cloves, 1 finely diced red pepper, 1 large handful chopped fresh parsley, 1 small handful fresh mint, ⅓ cup crushed toasted walnuts, and optional 1 small Serrano or jalapeno pepper, finely diced.

Mix everything together and let it sit for 1-2 hours to soak up the flavors.

Dip your fingers in water and use your hands to roll the meat mixture into logs, patties, or your preferred shape.

Grill the kabobs or pan-fry them on medium-high heat until they develop a nice crust on all sides, about 6-8 minutes.

To make the sauce, mix 2 tbsp mayo, 4 tbsp sour cream, 3 minced garlic cloves, ½ tbsp sumac, 1 tbsp fresh parsley, and the juice of half a lemon. Season with salt and pepper to taste.

Serve the kabobs with the garlicky sauce.