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Beef kebabs on cinnamon sticks with green tahini

Servings: 8

  • 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)

Utensils: bowl, citrus press, whisk, cutting board, knife, large bowl, grill pan

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.

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

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.

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!

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