Two pounds of ground beef (I use 15% fat)
One small onion (chopped- fine)
Two small tomatoes (chopped- fine)
Half a cup of chopped Italian Parsley
Summaq (mild sour pepper – red in color)
All ingredients except the Summaq are added to a large bowl and mixed well with hands. Sometimes the mix becomes too loose because of the onions and the tomatoes. It may not stick to the skewers. To salvage the situation, you can add fine bread crumbs and mix well until the mix is sticky.
Loading on skewers:
The mix is cut in small lumps, each the size of your full hand. Apply on the skewer and mold well.
To prevent the meat sticking to your hand, dip the fingers in water and spread to your palm and continue molding until the kebab is about 6-8 inches long (make sure the meat is uniformly distributed).
Place the bread on bottom of the pan and spread some summaq on it.
Place the Kebab on the pre-heated BBQ (350 degrees)
Flip the skewers within 30 seconds to help stabilize the meat on the skewers. You can flip the skewers back and forth ever minute or so until the meat is cooked.
The Kebab is taken off the skewers by folding the bread around the Kebab and pulling gently towards you followed by pushing away from you into the pan to prevent breaking the kebab.
Finally, more Summaq is spread over the final product.
I personally prefer to serve the Kebab with Basmati rice and some green salad.