Beef Kebabs from Rachael Ray

1 1/2 cups plain whole-milk yogurt
1/2 cup grated English cucumber, wrung out in a kitchen towel
1 teaspoon dried dill
2 cloves garlic, finely chopped
Salt and pepper
1 1/2 pounds ground beef
1/2 cup chopped flat-leaf parsley, plus whole leaves for garnish
1 1/2 tablespoons ground cumin
2 tablespoons extra-virgin olive oil
Warm pita bread, for serving
1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness. Top each kebab with the yogurt sauce and parsley leaves and serve on a pita.
( I did not make the yogurt sauce. My kids even loved this one too) I served this with a green salad with glazed nuts, strawberries and Machego cheese and bakes sweet potatoes.