1 small onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon (15 ml) olive oil

3/4 pound (375 g) lean ground lamb

2 teaspoons (10 ml) ground cumin

1 teaspoon (5 ml) dried oregano

1/4 cup (60 ml) fresh flat parsley, chopped

1/4 cup (60 ml) fresh chives, chopped

The juice of half a lemon

Salt and pepper

4 half-lemons

Olive oil, for brushing

In a skillet, soften the onion and garlic in the oil. Set aside in a large bowl. Add the meat, spices, herbs and lemon juice. Season with salt and pepper.

Cover and refrigerate for about 2 hours.

Preheat the grill, setting the burners to medium-high. Oil the grill.

Shape 8 patties. Grill the half-lemons and the patties until meat is thoroughly cooked in the centre, about 4 minutes per side. Brush with oil during cooking.

Serve the keftedes with the grilled half-lemons. Squeeze their juice over the meat at the last minute.

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