"Kafta" Kebabs

1. Finely chop the onion and parsley, then put them in a bowl. 2. Add the ground beef, bread crumbs, and ground coriander. 3. Add salt and pepper. 4. For a more piquant flavour, you may add the curry powder. 5. Stir well until the mixture is well combined and smooth. 6. Chill for about 10 minutes in the refrigerator to firm up the meat mixture. 7. The traditional kaftas are sausage-shaped : little balls are made first, then threaded onto skewers and moulded into log shapes about 10 cm long and 3 cm thick. 8. However, it is perfectly acceptable to shape the kaftas into regular patties. 9. Cook the « kaftas » on a lightly oiled hot grill for about 10 min, until the outside is golden brown and the inside loses its pink colour. 10. Turn the patties once halfway through the cooking. 11. Alternatively, heat a nonstick heavy-bottom pan. 12. Add the « kaftas » and cook for about 10 min, turning them once. 13. While the meat is cooking, chop the mint and mix it with the yogurt in a small bowl. 14. Place the « kaftas » on pita bread then serve with the yogurt dip on the side.