Beef kebabs on cinnamon sticks with green tahini

Step 1/4

• 5 g cilantro
• 10 g parsley
• ¼ onion
• ¾ cloves garlic
• ¼ lemon
• 50 g tahini
• ⅛ tsp salt
• 50 ml cold water
• pepper

• bowl
• citrus press
• whisk
• cutting board
• knife

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.

Step 2/4

• ¼ kg ground beef
• ¼ tsp cumin
• ⅛ tsp baking soda
• 12½ g pine nuts
• salt

• large bowl

Add ground meat, chopped onion, remaining garlic, cumin, baking soda, pine nuts, remaining parsley, and salt to a large bowl and knead.

Step 3/4

• 4 cinnamon sticks
• vegetable oil

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.

Step 4/4

• vegetable oil for frying

• grill pan

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!

Enjoy your meal!