Kefta On Skewers

750 g minced beef or lamb or a mixture of the two, including 75 g fat
1 small onion, grated
5 tablespoons finely chopped parsley
1 to 2 tablespoons green coriander
1 teaspoon chopped fresh mint or ½ teaspoon dried mint
½ teaspoon fresh marjoram or ¼ teaspoon dried marjoram
Salt and freshly ground pepper
½ teaspoon ground cumin
½ teaspoon ras el hanout (optional)

Combine all the ingredients in a large bowl and knead well. Set aside at room temperature for at least 1 hour. With wet hands, separate the meat mixture into 24 pieces and form each of these into a sausage shape. Put 2 sausages on each skewer. Grill them rapidly on both sides, 5 to 8 cm from the heat or over charcoal, until done to taste. Serve them hot, at once, with Arab bread such as pita.