In a deep bowl, mix the onion, breadcrumbs, salt, pepper, paprika, garlic, eggs, and turkey and lamb meat. Mix with your hands for 5 minutes.
Divide the mixture into 40 equal portions and make balls with each portion.
Place 4 meatballs on each wooden stick (you will have 10 skewers).
In a skillet over medium heat, cook the saffron for 30 seconds or until it starts to release its aroma. Remove from heat and crush. Mix in a small bowl with olive oil.
Place the skewers on the grill (you can grease it with vegetable spray so they don't stick) and cook for 10 minutes (5 minutes on each side). Remove and place on a platter.
Cover the cooked meat with the oil and saffron mixture and sprinkle with sumac.
In a deep bowl, mix the yogurt, cilantro, lemon juice, honey, and chili. Serve with the skewers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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