Summer Kabobs and Fresh Hummus
This kabob and hummus recipe combines ground beef and lamb with fresh parsley, onion, and curry powder, grilled to perfection on bamboo skewers. Paired with a creamy homemade hummus made from chickpeas, tahini, lemon, and garlic confit, this dish offers a flavorful and satisfying meal.
Ingredients
Kabob
- Pack of bamboo skewers
- 1lb grass fed grass finished ground beef
- 1lb ground lamb
- ½ c. finely chopped parsley
- ½ c. finely chopped brown onion
- 2 TBSP curry powder
- Salt and pepper to taste
Hummus
- 1½ cups drained and rinsed chickpeas
- ⅓ cup tahini paste
- 2 tablespoons reserved olive oil from garlic confit
- Juice of 1 lemon
- 1 Garlic clove
- Salt to taste
- Water as needed for blending
Garlic Confit
- Extra virgin olive oil
- 1 head of garlic peeled
Directions
Kabob
- In a large mixing bowl combine ground beef and ground lamb.
- Add finely chopped parsley, brown onion, and curry powder.
- With your hands work all of the ingredients together until well combined.
- Add salt and pepper mix well.
- Take a sauté pan put on medium heat and add a small amount of your kabob mixture cook and taste adjust seasoning as need.
- Wet your hands with water then grab a skewer and hand full of your kabob mixture and form it around the skewer.
- Once all the skewers are complete light your bbq.
- Place the skewers on the bbq and cook for 2 minutes on all sides.
Hummus
- Open and wash chickpeas and remove as many skins as possible.
- Add chick peas to the blender or food processor.
- Add tahini paste, garlic confit, reserved olive oil, and lemon juice.
- Blend on high until smooth, add water until desired texture.
Garlic confit
- Add garlic cloves to small pot. Add olive oil to cover garlic cloves.
- Bring to a slow simmer for 15 min. Turn off and let cool.
2 comments
The written instructions says in step 5 “sauté the kabob mixture” but in the video that step is not done. Which is it?
Hi