Greek Kebabs

Holy Crap. I found this recipe and thought 'hell, let's give it a go'. I may never need to pay for another kebab. Warning: I cannot follow a recipe to save my life (because the real world may not present itself with exactly 1.26mg of a bullion cube).

Kebab
- 1 1/2 lb lean ground beef (or lamb) (I used 500g beef + 500 g lamb... mix 'er up)
- 1 small onion, peeled and coarsely grated (I had dehydrated onion - 1/3c. rehydrated)
- 1/2 c soft bread crumbs (I used 3/4 cup given how much meat I had)
- 1/2 c crumbled feta (optional) (I don't know how much I used - maybe 200 g?)
- 2-4 garlic cloves, crushed (4... hardcore stinky breath baby)
- 1 large egg (2 whatever sized egg I had)
- 1/4 c. currants or chopped raisins (I firmly denounced currants and chopped raisins, in the name of kebab)
- 1 T grated fresh ginger (nope, no fresh ginger on hand so I used 1 t dried and a few good healthy shakes for good measure)
- 1 t cumin (that, plus a few more shakes)
- 1/4 t each, ground cinnamon and salt (meh, I don't know - I shook and let it be)
- olive or canola oil, for brushing (nope)

1. Preheat your grill to medium high. Soak about 10 bamboo skewers in water for at least 10 minutes to prevent them from burning. (nope - I used a george forman and my metal Korean chopsticks)
2. Combine all the ingredients in a large bowl, mixing gently with your hands. Shape handfuls of the meat mixture into sausage-like shapes about 3' long around the ends of the skewers. Brush them with oil and grill, turning often, until cooked. Serve with tzatziki. Makes about 8 kebabs (I cut cup some fresh cilantro and threw that in as well (a good handful), mixed it up and made meatball sized balls. I put most of them in the freezer so I can pull them out and make a nice kebab whenever the hell I want one but 3 skewers went on the grill and holy crap are they good with mayo on the naan and some tomatoes and cucumbers cut up - my mouth is watering typing this in memory of the blessed kebab that is being digested as I type)

I went the lazy route and had naan on hand so I didn't make mine, but may in the future. It looks like an easy recipe

Naan
1/2 c. warm water
2 t active dry yeast
1 t sugar
2 1/2 c. all purpose flour
1/2 t salt
1/4 c canola oil
1/4 c plain yogurt
1 lg egg
melted butter for cooking

1. In a large bowl, stir together the water, yeast and sugar and let stand for 5 mins until foamy.
2. Stir in the flour, slat, oil, yogurt and egg and stir, then kneed until you have a soft, pliable dough. It will be a little sticky. Cover with a tea towel and let it rise until doubled in size, about an hour.
3. Divide the dough into 6-8 pieces and, on a lightly floured surface, roll out each piece into a thin circle or oval.
4. Cook naan on your preheated grill or in a hot skillet drizzled with oil - when the top has big blisters and is golden on the bottom, flip it over and cook until golden on the other side