If using wooden skewers, pre-soak in cold water for 30 minutes before cooking to stop them from catching light over the fire.
Grate the onion into a large bowl, then wring it out with your hands to squeeze as much liquid out as possible.
Dispose of the liquid, keeping the grated onion in the bowl.
Add in the minced beef, onions, spices and mint to the bowl.
Mix together really well with your hands.
Take a gold ball size of the mixture and roll it into a ball.
From there, roll into a sausage shape and carefully thread onto skewers.
When the campfire or BBQ has burnt down to a nice bed of coals, lay the kebab sticks over the heat.
Turn occasionally until the outside is golden brown and the inside is cooked through. They may take between 5 and 10 minutes to cook depending on the fire, the distance the meat is from the fire, and the weather conditions. To be sure, remove one from the skewer and cut in half, If the centre is brown and not pink, they are ready to eat.
Toast the pitta breads over the embers too, then split open and stuff with some salad and a couple of koftas.
Top with sour cream or hummus and devour!
Please enjoy my recipe! Jane | hedgecombers.com