|1 kg||ground beef|
|40 g||parsley (divided)|
|3 cloves||garlic (divided)|
|1 tsp||salt (divided)|
|200 ml||cold water|
|½ tsp||baking soda|
|50 g||pine nuts|
|vegetable oil for frying (divided)|
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.