Koftas: In a large bowl, gently mix beef with onion, parsley, garlic, coriander, cumin, paprika, salt, cinnamon, pepper and allspice. Divide mixture into 6 equal portions; form into 6-inch (15 cm) long cylinders. Thread cylinders onto metal or soaked wooden skewers.

Preheat grill to medium-high heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each kofta to ensure patties are cooked to 160°F (71°C).Keep warm.

Feta Yogurt Sauce: Meanwhile, in a medium bowl stir yogurt with feta, parsley, garlic, milk, oil, lemon juice, honey, salt and pepper. Refrigerate, covered, until ready to serve.

Salad: In a large bowl, whisk oil with lemon juice, honey, salt and pepper. Add mixed greens, tomatoes, cucumber, mint and red onion; toss to combine. Divide salad evenly over 6 serving plates; top each with a kofta. Serve with pita and Feta Yogurt Sauce.

Notes

• Uncooked koftas can be made ahead and stored, tightly covered, in the refrigerator for up to 1 day. Skewer and grill according to recipe before serving.

• Warm pitas on the grill or in the oven for 2 to 3 minutes per side or until lightly toasted.

• To Cook Indoors: Bake koftas on skewers in a 400°F (200°C) preheated oven on a foil-lined, rimmed baking sheet fitted with a wire rack, for 20 to 22 minutes or until cooked to 160°F (71°C).

• Prevent wooden skewers from scorching by soaking in cold water for 30 minutes prior to inserting into raw koftas.

• Prepared Feta Sauce can be stored in the refrigerator, in an airtight container, for up to 3 days.