Prepare the kebabs.

Mix ground meat with grated onion, toasted pine nuts, minced hot pepper, minced garlic, crumbled bread, and egg yolk.

In a separate bowl, beat egg yolk with olive oil, spices, and baking soda.

Add the egg yolk mixture to the meat mixture and knead together.

Let the meat mixture rest for a few minutes.

With oiled hands, roll the meat mixture into small balls, then shape into kebabs.

Optionally, skewer the kebabs on wooden sticks.

Place the kebabs in the freezer for a few minutes to firm up.

Grill the kebabs over hot coals or bake in a 230 degree centigrade oven for 10-15 minutes.

Prepare the silan and ginger sauce.

Place all sauce ingredients in a pot and bring to a boil.

Let the sauce reduce until it reaches the desired thickness.

Taste and adjust seasonings as needed.

Prepare the chimichurri.

Place all chimichurri ingredients except olive oil in a food processor and pulse until combined.

Slowly add olive oil through the chute while the food processor is running.

Taste and adjust seasonings as needed.

Assemble the dish.

Place a tablespoon of chimichurri on a small plate.

Place a kebab on top of the chimichurri.

Drizzle with silan ginger sauce.