Syrian Beef Kabobs

from todays NY Times

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  fatty ground beef, like chuck
• 4  tablespoons tomato paste
• 2⁄3 cup  minced onion
• 2  teaspoons salt
• 1  lemon, juice of
• 1⁄2 teaspoon cinnamon
• 2  dashes cayenne
• 1  tablespoon ground allspice
• 1⁄3 cup pine nuts
•  oil, to brush on grill rack
•  lemon wedge
•  pita bread, for serving

Directions

1. Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste.
2. Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into eight patties.).
3. Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour.
4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.
5. When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. Put a few spoonfuls of salad in each pita with meat.