There are several steps to this recipe; it’s not a super quick toss-it-together-and-grill-it kind of dinner, but in the end, it really is a one-dish meal that can all be done ahead of time and assembled at the last minute.
Mint shows up in Sephardic salads, meatballs and sauces, where the Ashkenazi palate least expects them. Admittedly, mint is an acquired taste. Both refreshing and bold, mint is alluring precisely because it can’t be tamed.
Like many meat curries and kebabs, they are often either marinated in yogurt or finished with ghee (clarified butter), which presents a problem in the dairy/meat realm. But a smidge of coconut milk solves that problem, resulting in terrific flavor and texture.