3 cloves garlic, minced
1 small onion, minced
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) chopped fresh oregano (or 1 tbsp/15 mL dried)
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) each ground cinnamon and ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500 g) lean ground beef
In large bowl, mix together garlic, onion, bread crumbs, oregano, 2 tbsp (25 mL) water, mustard, cinnamon, cumin, salt and pepper; mix in beef. Divide into 8 portions; shape each around 8-inch (20 cm) metal or soaked wooden skewer, pressing to form 4-inch (10 cm) sausage-shaped oval.
Place on greased grill over medium- high heat; close lid and grill, turning twice, until firm and no longer pink inside, about 7 minutes.
Tuck them into Greek pitas along with shredded lettuce, chopped tomatoes and Yogurt Dip (see below). Eat them with a knife and fork or make them a hands-only supper.
Yogurt Dip: In small bowl, stir 1 cup (250 mL) Balkan-style plain yogurt with 2 tbsp (25 mL) chopped fresh coriander, mint or dill. Makes 1 cup (250 mL).