Ground Meat Kebab

Directions

1. 1
   Grate or finely chop the onion in the food processor, drain, and turn it into a bowl.
2. 2
   Add the chopped parsley to the onion.
3. 3
   Cut the meat into chunks, then blend it in the food processor to a soft paste, adding salt and pepper.
4. 4
   Mix the meat paste with the parsley and onion, and knead with your hand until well blended.
5. 5
   Divide the meat into 8 balls and wrap each one around a skewer, pressing it firmly so that it holds together in a long, flat, sausage shape.
6. 6
   Alternatively, flatten the balls into burgers.
7. 7
   Place the skewers, or burgers, on the oiled grill of a barbecue, over the embers of a charcoal fire or on a rack under the broiler, and cook for 5 to 8 minutes, turning them over once, until browned outside but still pink inside.
8. 8
   Using the recipe above, roll the meat into little balls the size of a large walnut.
9. 9
   Saute in batches in a little oil in a large frying pan, turning them until they are browned all over but still a little pink inside.
10. 10
    You can do this in advance, if you wish, and heat them through, covered with foil, in the oven when you are ready to serve.
11. 11
    Open out a pita, toast it under the broiler, and break it into small pieces at the bottom of a serving dish.
12. 12
    Just before serving, pour 4 cups plain whole-milk yogurt, which should be at room temperature, over the toast and drop the meatballs on top.
13. 13
    Fry 3 tablespoons pine nuts very briefly in 1/4 stick (2 tablespoons) butter and sprinkle them over the dish with their butter.