How to Make It
Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high. Combine ground beef, Aleppo pepper, and cumin in a large bowl. Divide beef mixture into 4 (4-ounce) portions, and gently shape 1 portion around each of 4 (10-inch) skewers, patting the meat flat. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and brush evenly with 2 teaspoons oil. Place skewers on grates, and grill, uncovered, until a thermometer inserted in thickest portion reads 165°F, 4 to 5 minutes per side.
Combine cucumber, onion, 1/3 cup mint, 2 tablespoons vinegar, 1/2 teaspoon salt, remaining 2 tablespoons oil, and remaining 1/4 teaspoon black pepper in a bowl; stir to combine.
Stir together yogurt, remaining mint, remaining 1 teaspoon vinegar, and remaining 1/8 teaspoon salt in a small bowl. Divide cucumber salad among 4 plates, and top each with a skewer. Serve with yogurt sauce for dipping.