Summer Kabobs and Fresh Hummus

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

      1. In a large mixing bowl combine ground beef and ground lamb. 
      2. Add finely chopped parsley, brown onion, and curry powder.  
      3. With your hands work all of the ingredients together until well combined. 
      4. Add salt and pepper mix well.  
      5. Take a sauté pan put on medium heat and add a small amount of your kabob mixture cook and taste adjust seasoning as need.  
      6. Wet your hands with water then grab a skewer and hand full of your kabob mixture and form it around the skewer. 
      7. Once all the skewers are complete light your bbq.  
      8. Place the skewers on the bbq and cook for 2 minutes on all sides.  

        Hummus

        1. Open and wash chickpeas and remove as many skins as possible.  
        2. Add chick peas to the blender or food processor.  
        3. Add tahini paste, garlic confit, reserved olive oil, and lemon juice.  
        4. Blend on high until smooth, add water until desired texture.  

          Garlic confit 

          1. Add garlic cloves to small pot. Add olive oil to cover garlic cloves.  
          2. Bring to a slow simmer for 15 min. Turn off and let cool.  

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            Hi

            diana lincoln —

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