Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two metal baking sheets with Gefen Parchment Paper and set aside. Soak 22 six-inch (15-centimeter) skewers in water for 15 minutes.

In the bowl of a food processor fitted with the S-blade, add the onion,

garlic, parsley, and spices. Blend well.

Place the ground beef and chicken in a large bowl and add the mixture

from the food processor. Using your hands, mix well until everything

is fully combined.

Take two tablespoons of the meat mixture and shape into an oval over the

pointy end of a skewer. Place on prepared baking sheet. Repeat with

the rest of the meat.

Place one baking sheet in the oven. Bake for 35 minutes, or until slightly browned. Then broil for three to four minutes and remove from the oven. Repeat with the remaining baking sheet.

Place mayonnaise and amba in a container and mix well. Store in an airtight container in the refrigerator for up to one week.

Place the kebabs and pitas on a large serving platter. Add the accompaniments around them in small bowls and sprinkle with za’atar and sumac, if desired.