Beef kebabs on cinnamon sticks with green tahini

Step 1/4

• 20 g cilantro
• 40 g parsley
• 1 onion
• 3 cloves garlic
• 1 lemon
• 200 g 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 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

• 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.