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


  1. Preheat oven to 400 degrees.
  2. Cut onion into quarters and place onion, parsley and garlic in a food processor and process until it becomes a uniform green paste.
  3. 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.
  4. Divide mixture onto 2 rimmed baking sheets and pat into rectangle shapes that reach the edge of the pan.
  5. 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.
  6. 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.