Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid.

Discard the extracted liquid from the onion.

Preheat grill to medium-high heat.

In a large bowl, combine grated onion, breadcrumbs, kosher salt, ground turmeric, freshly ground black pepper, paprika, minced garlic, lightly beaten eggs, ground turkey breast, and ground lamb.

Stir until all ingredients are well blended.

Divide the meat mixture into 40 equal portions.

Shape each portion into a 3 x 1-inch rectangle.

Thread 4 pieces of the meat mixture onto each of 10 (12-inch) skewers.

Heat a small skillet over medium heat.

Add saffron threads to the pan and cook for 30 seconds, or until fragrant, stirring constantly.

Crush the saffron threads in a small bowl.

Stir in extra-virgin olive oil to create a saffron-infused oil.

Place the kebabs on a grill rack coated with cooking spray.

Grill for 8 minutes, turning after 5 minutes, or until the kebabs are cooked through.

Place the grilled kebabs on a platter.

Brush the saffron oil mixture evenly over the kebabs.

Sprinkle the kebabs evenly with ground sumac.

In a small bowl, combine plain fat-free Greek-style yogurt, chopped fresh cilantro, fresh lemon juice, honey, and ground red pepper.

Stir until all ingredients are well blended to make the yogurt sauce.

Serve the kebabs hot with the yogurt sauce.