Beef kebabs on cinnamon sticks with green tahini
"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 👌Ingredients
Utensils
bowl, citrus press, whisk, cutting board, knife, large bowl, grill pan
How-To Videos
How to secure a cutting board
How to chop herbs
How to cut an onion
Nutrition per serving
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!
