Kefta and Zucchini Kebabs

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Ingredients

1 cup plain yogurt (preferably full-fat)
2 tablespoons chopped fresh mint
1 medium clove garlic, minced
1/8 teaspoon kosher salt, plus more to taste
12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil (we used about half of this)
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)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, roughly chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1/3 cup pine nuts, toasted
1 pound ground lamb or ground turkey, preferably dark meat
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper

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