Turkey Kibbe Kebabs with Two Sauces

Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Let stand for 1 hour.

In a small bowl, whisk the yogurt with the water. Whisk in the parsley, garlic and salt. Let stand for 1 hour.

Light a grill or preheat the broiler. In a food processor, combine the ground turkey with the 2 tablespoons of olive oil. Add the bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 7-by-1 1/2-inch logs on metal skewers.

Brush the kebabs with olive oil and grill over moderately high heat, turning once, until golden brown and cooked through, about 5 minutes. Serve the kebabs with warm pita bread and the 2 sauces.