My recommendation would be to serve these with salad, low fat greek yoghurt, hot pepper sauce (or Harissa) and loads of lemon juice. If you are allowing yourself a little wheat then you can also serve in wholemeal pittas or Khoubez (Lebanese flat bread), however these are also brilliant as Indian style kebabs served with a bean curry.
Ingredients (Serves 4)
800 grams of lean (less than 5% fat) Minced Beef (Lamb is better but I've struggled to find it minced lean enough)
1/2 grated brown onion
2 heaped teaspoons of Cumin
1 teaspoon of chilli powder
1 teaspoon of dried or fresh Coriander leaf
1 teaspoon of dried Greek (normal will do) Oregano
1 teaspoon of rock salt
Handful of chopped fresh mint
DirectionsCombine all the ingredients in a mixing bowl, work in well with your hands. Don't add an egg to bind, you don't need it and it makes the meat tastes rubbery (Something I learnt from Heston Bluementhal!). The salt is an adequate binding agent.
Shape the meat mix into sausage shapes and rest in the fridge for a couple of hours.
Grill in the oven or better still get that chargrilled effect on the BBQ - try not to overcook them though as the lean meat dries up quickly.