Middle Eastern Kofta Kebabs with Lemon-Tahini Sauce

Cooked quinoa serves as a binder for these kebabs, infusing them with extra protein and some whole-grain treats.
Preheat the grill to high heat. Position the oven grate 6 inches below the heating element.Line a baking sheet with foil; place a wire rack on top of the foil. Clothes hanger with cooking spray. Combine the quinoa, onion, mint, 2 tablespoons yogurt, cumin, 1 teaspoon garlic, and the following 5 ingredients (via paprika) in a food processor; grind to a fine crumb. Add the beef; beat until smooth.Divide the mixture into 8 equal portions. Form 1 serving of the beef mixture into a 3 1/2-inch-long patty around an 8-inch metal skewer; place on the prepared wire rack. Repeat with the remaining beef mixture. Place the baking sheet in the oven; bake for 4 minutes. Turn skewers over; bake 3-4 minutes or until lightly browned.Combine the remaining 2 tablespoons of yogurt, 1 tablespoon of water, tahini, juice, honey, and remaining 1/4 teaspoon of garlic in a small bowl, stirring with a whisk.Place the cucumber and tomato on a platter. Top with kebabs; drizzle with sauce. Serve with lemon wedges.