I grew up in the south-west of Sydney and for a significant part of my late adolescent years worked in a little family owned and run Lebanese restaurant /charcoal chicken shop on the end of my street. I like to think of them as the glory days. Sure, I was being payed $12.50 an hour and always came home covered in a thin layer of grease and smelling like deep fryer oil, but I learnt a LOT in those years, including the secrets behind some DELICIOUS, and relatively nutrient dense foods!

This recipe is one of my favourite, protein rich foods, delicious as a staple dish in any middle eastern style feast (eg. paired with my famed Hommus!

Ingredients:

500g Beef Mince (Grass Fed/ Organic where possible)

Half Bunch of Parsley

1 Clove Garlic

1 Brown Onion

2 tsp ground Cinnamon

2 tsp ground Cumin

2 tsp ground Sumac

2 tsp ground Oregano

2 tsp Salt

2 tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Extra Virgin Olive Oil for cooking

METHOD:

Finely dice/chop your onion, garlic and parsley.
In a large mixing bowl, combine your chopped ingredients, dry ingredients and mince and stir through thoroughly.
Add 1-3 drops lemon essential oil and stir through.
Shape into logs and place on skewer.
Cook on a grill / BBQ / pan for roughly 10 minutes on high heat, turning every few minutes or as the meat begins to brown.
Serve and enjoy!

Don’t forget to post a pic and tag @thecollectiveshift if you make these!