Ingredients

The following ingredients have 4 Servings
  • 1 red onion, finely sliced
  • 1 lemon, juiced
  • 1 tsp sumac, (see notes below)
  • a small handful flat-leaf parsley, finely chopped
  • 450g minced beef (ideally use 20% fat))
  • ½ onion, grated
  • ½ tsp ground allspice
  • a small handful flat-leaf parsley, finely chopped
  • ½ tsp lebanese seven-spice or baharat, (see notes below)
  • 1 ½ tsp aleppo pepper, (see notes below)
  • 25g pine nuts, toasted
  • 2 cloves garlic, crushed
  • 300g hummus, (see notes below)
  • flatbreads

Instruction

  • Put the sliced onion into a bowl with the lemon juice and a generous pinch of salt. Mix well and leave to macerate for 15 minutes.
  • Meanwhile, heat the grill or barbecue to high. Put all the ingredients for the kebabs and a generous pinch of salt into a large bowl and mix well. Form into sausage- shaped patties and thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue). You should be able to make 8 kebabs. Cook for 3-4 minutes on each side or until charred and juicy.
  • Add the sumac and parsley to the macerated onions and mix well.
  • To serve, spread the hummus on a serving dish. Lay the kebabs on top and pile on the onions. Serve immediately with flatbreads.