1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.

2. FOR THE KOFTE: Process pine nuts, garlic, paprika, cumin, salt, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until course paste forms, 30~45 seconds. Transfer mixture to large bowl. Add beef, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread mixture onto skewers, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

3A. FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 qts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas), without moving them, until browned and meat easily releases from grill, 4~7 minutes. Flip skewers and continue to cook until browned on second side and meat register 160°F, about 6 minutes longer. Transfer skewers to large platter and serve, passing yogurt-garlic sauce separately.

Serves 4~6