Combine ground coriander, Aleppo chili flakes, cayenne and ground cinnamon to make the spice blend. Set aside one-third of the mix and combine that reserved portion with the sumac.

In a bowl, mix the remaining spice blend, cold water and the ground meat until evenly combined. Cover and refrigerate for 1 hour.

Remove the meat from the fridge and divide into 8 portions. Shape each portion into a long, slightly flattened log and press firmly onto skewers so the meat adheres.

Return the skewered kofta to the fridge for 30 minutes to firm up.

Sprinkle the kofta with the reserved sumac spice blend.

Grill the kofta over medium direct heat until cooked through, turning as needed.

Serve hot with rice, pita, hummus, Lebanese garlic sauce, tzatziki, or other accompaniments.