First, put the meat in a sufficiently large bowl.
Peel one onion and the clove of garlic, cut into small cubes and mix with the meat. Twice turn through the fine disc of the meat grinder.
Peel the second onion and cut into rings. Place in a large enough bowl with the sumac and a little salt and mix. Refrigerate until ready to serve.
Add the salt, spices, egg and breadcrumbs to the meat, knead the whole into a smooth paste.
Divide into 4 portions. Form each unit into a narrow roll and place lengthwise on a skewer.
Press well until smooth.
Brush with oil and grill on preheated charcoal or electric grill for 7 to 8 minutes per side.
Serve with the onion rings and baked pita bread or rice.
Preparation Tip:
In skillet: form meat into slightly flattened balls and roast over medium heat for 7 to 8 minutes on both sides.
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