Kabob & 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.

Check out the complete recipe video featuring Farmer Austin from Primal Pastures!

Kabob & Hummus


  • 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.