I started making these beef kebabs after a friend from Israel shared her grandmother's spice blend with me. The combination of warm cumin, bright sumac, and fragrant allspice creates something really special when it mingles with the beef juices on the grill. What sets these kebabs apart is the marinade time and the cut of meat. I use chuck roast cut into cubes instead of the usual sirloin. Yes, chuck takes longer to marinate, but it stays incredibly tender and has so much more flavor than leaner cuts. The key is cutting against the grain and keeping your cubes around an inch and a half. Any smaller and they'll dry out on the grill. The spice blend here is pretty traditional for Middle Eastern cooking. Sumac gives you that lemony tartness without actual citrus, which can make the meat mushy if you marinate too long. I add a touch of smoked paprika because I love that subtle smokiness, even though it's not traditional. The olive oil helps carry all these flavors into the meat and keeps everything from sticking to the grill. These kebabs are perfect for Shabbat dinner or any time you want something that feels special but doesn't require too much active cooking time. I usually serve them with rice pilaf and a simple Israeli salad. The leftovers make incredible sandwiches the next day, assuming you have any left over.