In a large mixing bowl, add the ground beef, parsley, garlic, paprika, cumin, sunflower seeds, bread crumbs, eggs, salt and pepper. Mix well using your hands (I suggest using latex gloves).
Roll a piece of meat slightly larger than a golf ball in your palm to make it smooth. Poke a cinnamon stick into the meat and squeeze until it covers about half of the cinnamon stick evenly.
Bring a large frying pan to medium heat. Add olive oil and the kabobs. Try to avoid crowding the pan.
Fry for about 3 minutes, then flip. The meat should release easily from the pan. If not, it’s not ready to flip. Wait 30 seconds and try again. Cook the kabobs for about 2 minutes on all sides until it is evenly browned and cooked through.
I served this with brown basmati rice, a fresh lemony cucumber salad and a purple cabbage slaw.