Soak eight wooden skewers in cold water for at least 30 minutes. Alternatively, use metal skewers.
Mix together the mince, onion, egg and spices in a bowl. Add salt and pepper, then bind the mixture together either in a food processor or by kneading with your hands.
Divide the mixture into sixteen equal portions, then roll into balls. Thread two meatballs onto each of the skewers, leaving a space of about 2cm between them. Lightly brush with the oil. Preheat a grill to a moderate heat.
To make the dip, blend the yoghurt with the oil, then stir in the cucumber, garlic and salt and pepper to season. Mix well and chill until ready to serve.
Put the skewers under the grill, about 12cm from the heat (if your grill is not 12cm high, watch the skewers carefully when cooking to avoid burning). Cook for about 15 minutes, turning regularly, until golden. Serve with the yoghurt dip.
Used different ingredients.
To the mince mixture I add about 1/2 cup of fresh bread crumbs and 1/2 cup chopped continental parsley plus a tablespoon of tomato paste which adds a nice authentic flavour.
In the yoghurt dip I used a lebanese cucumber as it is slightly sweeter and the seeds are smaller. I also added a few finely shredded mint leaves. - 09 May 2011