We eat this kabob on lavash with pickles, mayo, tomato, lettuce and sometimes an extra sprinkle of sumac. This is what I make whenever we pack lunches to-go, as it makes excellent picnic food. It’s also delicious with rice and vegetables and yogurt.
5 lbs of Ground Beef
1-2 onions (depending on size of onions and how much you like onions)
2-3 cloves of garlic
2 T sumac*
1 egg, lightly beaten (optional)
1 bunch of parsley- washed and woody stems removed
About 1 T salt and 1/2 T pepper
- Preheat oven to 400 degrees.
- Cut onion into quarters and place onion, parsley and garlic in a food processor and process until it becomes a uniform green paste.
- Scrape this into a large bowl and add remaining ingredients and mix. At school I make it without the egg because of allergies, but the egg will help it stay together so I would suggest using it if you can. I like to mix the meat mixture with my hands so I can be sure the beef is evenly incorporated with the onion puree and salt.
- Divide mixture onto 2 rimmed baking sheets and pat into rectangle shapes that reach the edge of the pan.
- Bake at 400 for about 15 min, until kabob is releasing juices and is the brown color of cooked beef (depending on thickness- this you might have to do by eye). When you insert a knife into the middle, the juices should be clear and not pink.
- Cut into strips when slightly cooled.
*The sumac bush produces deep red berries which are dried and ground into coarse powder. Ground sumac is a spice with a tangy lemony flavor. You can find it at most Middle Eastern markets and many grocery stores.