Found this online at desert candy. Sounds really yummy. Try it sweetie.
2 lbs ground lamb or beef, preferably very lean
2 medium-sized onions, grated or pulsed in a food processor
1/2 cup chopped flat-leaf parsley
1 teaspoon each cinnamon, allspice
salt and pepper to taste
for the tomato sauce:
1/4 cup olive oil
6 garlic cloves, sliced
1/4 cup tomato paste
1 28-ounce can diced tomatoes
1 to 2 teaspoons Aleppo pepper, or substitute a mixture or red pepper and paprika
1/2 teaspoon sumac or lemon zest
to serve:
pita bread (the very thin kind)
lots of chopped parsley
1. Place all the kebob ingredients in a large bowl. Knead the mixture with your hands for 5-10 minutes. The mixture will change consistency and become quite sticky (the nature of the proteins in the meat have changed, which is what you want). Cover the mixture and refrigerate for at least half an hour.
2. Make tomato sauce: Heat the olive oil in a large pan. Add the sliced garlic and cook over low heat so that the garlic softens but does not brown. Add the tomato paste, stirring so that it lightly toasts, then add the chopped tomatoes. Season with salt, pepper, and sumac. Simmer the mixture for about 20 minutes until it forms a nice chunky-thick sauce. Taste for seasoning (it should be pleasantly spicy) then set aside.
3. Preheat a grill or broiler. Have the tomato sauce warm, but not piping hot. Using damp hands, form the kebabs around metal skewers (they may want to fall off at first, just work the meat mixture around the skewer with your hands until it is cohesive). Grill or broil the kebobs for 8-10 minutes, turning once.
4. Open up half the pita breads. Use the breads open-side up to line your serving platter. Slide the kebobs off their skewers onto the bread (if you used a broiler and there are some meat juices on the pan, pour them over the bread as well). Spread the tomato sauce over the kebabs. Sprinkle chopped parsley over the platter. Serve, making sure everyone gets some of the bread, kebab, and sauce, with extra pita bread alongside.
