Lamb Kebabs with Whipped Feta and Charred Lemon

In a food processor, pulse 1 small grated onion with 3 minced garlic cloves and ¼ cup chopped parsley until pasty; transfer to a fine-mesh sieve and press out excess liquid.

In a bowl, combine 1.25 lb (570 g) ground lamb with the onion mixture, 1½ tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp cinnamon; knead 1 minute until tacky and cohesive.

Divide the mixture into 8 portions and mould each around a soaked wooden or metal skewer into a 5-inch log; chill 20 minutes to firm up.

Meanwhile, whip 1 cup crumbled feta with ½ cup Greek yogurt, 2 tbsp extra-virgin olive oil, and 1 tbsp lemon juice in a food processor until silky and spreadable, about 90 seconds.

Heat a grill or heavy cast-iron pan to medium-high (about 450°F / 230°C).

Brush skewers lightly with olive oil and grill 3 minutes per side, rotating to develop a deep crust on all faces, until the internal temperature reads 145°F / 63°C.

Halve 2 lemons and char cut-side down on the grill 2 minutes until deeply caramelized.

Spread the whipped feta across a wide platter with the back of a spoon, creating dramatic swoops.

Nestle the lamb skewers on top, drizzle with olive oil, and scatter with fresh mint and a pinch of Aleppo pepper.

Serve with the charred lemon halves for squeezing at the table.