I got this recipe from a cook book called "cook & freeze". The idea is that all the recipes in the cookbook and be eaten now, and/or also be frozen to have some other time. We enjoyed this one so much, that we decided to have the leftovers the next day instead of freezing them. I also think this recipe would be great to make hamburgers instead of kebabs.

• 1 pound ground beef
• ½ tsp. ground cumin
• ½ tsp. paprika
• ¼ tsp. ground cinnamon
• ¼ tsp. garlic powder
• 1 tsp. salt
• ¼ tsp. ground pepper
• 1 small onion, very finely chopped
  
  
• To serve:
• 8 pocketless pitas, warmed
• ¾ cup plain Greek yogurt
• Chopped tomato, white onion and parsley (garnish)

• In a mixing bowl, combine the beef with the cumin, paprika, cinnamon, garlic powder, salt, pepper, and onion, mixing with a fork until very well blended.
• Divide the mixture into 8 portions
• Place a portion in the palm of 1 hand and press it into a 3-inch x 2-inch patty
• Lay a skewer lengthwise down the center of the patty and gently press the meat around it to form a 6-inch “hot dog” about 1-inch thick.
• Repeat with the remaining meat mixture.
• For maximum flavour, refrigerate the kebabs on a plate, covered, for 1 to 12 hours.
• Preheat the broiler
• Arrange the kebabs on a broiler pan and broil 8 to 10 minutes, turning them after 5 minutes
  
  
• To serve, slide the meat off the skewer and place a kebab in the center of each warmed pita.
• Stir the yogurt, season it to taste with salt & pepper, and drizzle about 2 tsbp. Over each kebab.
• Spoon on some chopped tomato, white onion, and parsley.