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.
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
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.
