Combine all ingredients. Season with salt and pepper. Roll into walnut-sized balls, skewering 3 to a skewer, pressing down to make a tongue shape. Brush with olive oil. Grill over high direct heat until cooked through. Serve with the yogurt sauce and a few heads of Boston lettuce for wrapping . . . or as a dipping appetizer, etc., etc.

FOR THE YOGURT SAUCE

Combine onion and strained yogurt in a large bowl and reserve. Purée remaining ingredients in a food processor. Fold the two mixtures together and serve with the kefta. You may also find this a great sauce on any grilled or roasted meats, poultry, or seafood.