Ingredients

• 1 pound lean ground sirloin
• 1/4 cup fresh parsley leaves, minced
• 2 tablespoons plain yogurt
• 2 tablespoons za'atar
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon ground sumac
• 1/4 teaspoon sea salt
• Freshly cracked pepper
• 2 cloves garlic, minced
• 1 egg
• 1/2 Vidalia onion, minced
• 2 tablespoons extra-virgin olive oil
• 1 head garlic
• 1/2 cup roasted tahini
• 1/3 cup plain Mediterranean yogurt
• 1 teaspoon extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh parsley leaves, roughly chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon raw sugar
• 1/4 teaspoon cayenne pepper
• Freshly cracked pepper
• Fresh pita for serving
• Pickled radishes, for garnish

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Instructions

1. Special equipment: skewers, for grilling (if wooden, soak before using)
2. To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.
3. To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side. Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.