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© Meredith Corporation. All rights reserved. Used with permission.
Preheat grill to medium-high.
Combine turkey, onion, breadcrumbs, 4 tablespoons cilantro, 1/2 teaspoon cumin, allspice, 1/2 teaspoon salt and cayenne in a large bowl; gently knead together. Do not overmix. With damp hands, form the mixture into two ovals on each skewer; use about 1/3 cup for each and place at least 1 inch apart.
Oil the grill rack. Grill the kebabs until an instant-read thermometer inserted in the center registers 165°F, about 4 minutes per side.
Combine yogurt, tahini, lemon juice, the remaining 1 tablespoon cilantro, 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl. Serve the kebabs with the sauce.