Baladi Salad & Beef Kebab Rice Plate

Add the beef, salt, za’atar, and lemon to a container. Using a box grater, grate the onion on the large holes and add it to the beef. Thoroughly work the kebab mixture until the meat begins to get tacky (the grated onion prevents the kebabs from getting tough).

Form the kebab mixture into your preferred shape. Try slightly flattened logs, about the size of a sausage (about 5” or 12cm).