Mediterranean kebabs with carrot and squash ribbon salad

• Coarsely chop the cilantro; set aside half for the salad.
• Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the ground meat, baharat, and half the cilantro. Season generously with salt and pepper and mix gently until just combined. Using a spoon, scoop the mixture into 4 [8] ovals and transfer to a plate; freeze for 10 minutes to firm up. Meanwhile, prepare the salad.

• Set aside half the sumac for garnish.
• Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons. 
• Lay the squash flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel. 
• Alternatively, thinly slice the carrots and squash paper-thin with a mandoline or sharp knife.

In a small bowl, stir together the lemon-tahini dressing base, half the sumac, and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. 

In a large bowl, toss together the carrots, squash, remaining cilantro, and 1 tablespoon [2 TBL] lemon-tahini dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

• Remove the kebabs from the freezer and thread each onto a wooden skewer.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the kebabs and cook, carefully turning with a spatula, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed. 

Transfer the kebabs to individual plates and drizzle with the remaining lemon-tahini dressing. Garnish with the remaining sumac and serve with the carrot and squash ribbon salad.