Oven-baked Beef Kebab | Umami

Ingredients

• KEBABS
• 1 kg (2 lb 3 oz) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness, see note 1 re chicken)
• 1 small brown onion, grated using a box grater
• 1 tbsp freshly minced garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp sweet paprika
• 1 tsp chilli flakes (optional)
• 2 tsp sea salt flakes
• ¼ tsp cracked black pepper
• 3 tbsp finely chopped flat-leaf parsley (can be substituted with coriander/cilantro)
• ½ tsp bicarbonate of soda (baking soda)
• 2 tbsp olive oil, for brushing
• SUMAC ONIONS
• 1 small red onion, very finely sliced
• 1½ tsp sumac (see note 2)
• Juice of ½ lemon
• 1 tsp olive oil
• ¼ tsp sea salt flakes
• GARLIC YOGHURT
• 1¼ cups (310 g) Greek yoghurt
• ½ tsp freshly minced garlic
• 1½ tbsp lemon juice
• ½ tsp sea salt flakes
• TO SERVE
• 4–6 flatbreads or pita (omit for gluten-free)
• 2 large tomatoes, sliced into thin wedges or rounds
• ½ cup (15 g) finely chopped fresh flat-leaf parsley