INGREDIENTS

1 kg ground beef
16 cinnamon sticks
200 g tahini
20 g cilantro
40 g parsley (divided)
1 onion
3 cloves garlic (divided)
1 lemon
1 tsp salt (divided)
200 ml cold water
1 tsp cumin
½ tsp baking soda
50 g pine nuts
vegetable oil for frying (divided)

HOW TO MAKE IT

1. Finely chop cilantro and parsley. Peel and dice onion. Peel and crush garlic. Juice lemon. Add tahini, lemon juice, a third of the crushed garlic, half of the chopped parsley, and chopped cilantro to a bowl. Season with salt and pepper. Whisk and gradually add water until the kebab sauce gets a thick texture. Set aside until serving.
2. Add ground meat, chopped onion, remaining garlic, cumin, baking soda, pine nuts, remaining parsley, and salt to a large bowl and knead.
3. Form ground meat mixture into thick kebab rolls, insert cinnamon sticks into kebabs, and lightly press to hold. Rub with some oil and transfer to a plate.
4. Heat some vegetable oil in a grill pan set over medium-high heat and fry kebab rolls for approx. 10 – 12 min. Serve with green tahini and enjoy!