Beef kebabs on cinnamon sticks with green tahini

Too few ratings

“These kebabs taste great when prepared on the grill, but you can also grill them in the frying pan. Depending on the amount of water, the consistency of the green tahini can be varied, but it should be as viscous as honey.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
1 kg ground beef
16 cinnamon sticks
200 g tahini
20 g cilantro
40 g parsley (divided)
onion
3 cloves garlic (divided)
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)
Metric
Imperial

Utensils

  • bowl
  • citrus press
  • whisk
  • cutting board
  • knife
  • large bowl
  • grill pan

Nutrition per serving

Cal
454
Protein
32g
Fat
33g
Carb
8g

Step 1/4

  • 20 cilantro
  • 40 parsley
  • 1 onion
  • 3 cloves garlic
  • 1 lemon
  • 200 tahini
  • ½ tsp salt
  • 200 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

  • 1 kg ground beef
  • 1 tsp cumin
  • ½ tsp baking soda
  • 50 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

  • 16 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!