spicy beef kebabs

Serves: 16

Ingredients:
juice of 2 yellow onions, blended and strained
2 tablespoons fresh lemon juice
2 cups fine-grind bulgur wheat
750g very lean ground (minced) beef
1/4 cup very finely chopped pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
for the sauce:
2 cups low fat yoghurt
1/4 cup tahini
2 tablespoons grated lemon zest
2 teaspoons dry mustard
2 tablespoons chopped fresh coriander

Method:
preheat oven to 200°c. to the onion juice, add the lemon juice and enough water to measure 1 1/2 cups liquid. in a large bowl, combine the onion juice mixture and the bulgur and soak for 10 minutes. add the beef, pine nuts, garlic, salt, cumin, cinnamon, cardamom and pepper to the bulgur and stir to mix well.
using a little less than 1/3 cup for each kebab, form the beef mixture into 16 sausage links, thread onto the skewers. if the mixture is too crumbly, add water 1 tablespoon at a time, just until it holds together. cover the prepared skewers and refrigerate until ready to cook.
place in the oven for 20-30 minutes. in a small bowl, whisk together the yogurt, tahini, lemon zest and mustard. cover and refrigerate.
place the kebabs on the grill rack or broiler pan. grill or broil the kebabs, turning as needed, until evenly browned, about 8 minutes. drizzle with the yogurt sauce and garnish with the coriander.