Easy Kabob Plate

Kabobs

• 1 lb ground beef
• 1 lb ground lamb
• 2 small onions (grated and excess liquid squeezed out)
• 3 tbsp olive oil ( + more for drizzling)
• 3 tbsp cilantro
• 3 tbsp fresh dill
• 1 garlic clove
• 2 ½ tsp allspice
• 1 tbsp smoked paprika
• 1 ½ tsp chipotle powder
• ½ tsp coriander
• 1 tsp salt
• ½ tsp white pepper
• ½ tsp baking soda
• 6 large bulb onions (sliced in half, and greens saved)

Tahini Sauce

• ¼ cup labneh
• 2 tbsp tahini
• ½ small garlic clove (grated)
• 2 tsp fresh lemon juice
• salt to taste
• water to taste (as much to get the desired thickness)
• paprika to taste (for topping)
• drizzle of olive oil (for topping)

Tomato Cucumber Salad

• 1 pint cherry tomatoes (quartered)
• 3 Persian cucumbers (sliced into 1/2 moon)
• 8 fresh mint leaves
• 2 tsp red wine vinegar
• 1 tsp sumac
• 3 tbsp olive oil
• salt and pepper to taste

Extras

• Basmati rice to taste
• Lemon
• Pita
• Syrian Pickles (***see notes***)

1. 1

   Preheat your oven to 425°F.

2. 2

   Mix together the grated onion, olive oil, spices and herbs well. Mix in the lamb and beef.

3. 3

   Place parchment paper on a baking sheet and put your mixture on it. Form a large rectangle and flatten well with your hands, as shown in the video.

4. 4

   Slice it in half lengthwise and then slice into small kabobs. It yields 16 kabobs.

5. 5

   Add the bulb onion next to the kabobs and give it all a nice drizzle of olive oil.

6. 6

   Bake at 425°F for 15 minutes and then broil on high for 2-3 minutes to get a little char.

7. 7

   Mix everything for the salad in a bowl.

8. 8

   Mix everything for the sauce, leaving the water until the end and whisk in until you get the desired thickness. Drizzle olive oil and smoked paprika on top.

9. 9

   Serve with the rice, pita, sauce, syrian pickles, the tomato salad and lemon.