Kea - Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs) - I used the spices to make a mince mixture for gozleme, which turned out great, but I bet these would be great as the recipe describes too.
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can& find it, any fresh chili sauce will do, such as sambal oelek.
Turkish Lamb Chops with Sumac, Tahini, and Dill: I used the spice blend for the lamb chops but added it to yogurt, chopped mint and parsley and marinated 24 hrs. before roasting in oven about 15-20 min. The tahini sauce was very good but I had to add a lot more water to get a sauce consistency.
At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting of lemon butter just before serving.