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Middle Eastern-inspired kefta kabobs with garlic chickpea dip and tomato, onion, cucumber and parsley salad
These Middle Eastern kefta’s are inexpensive but are exploding with flavour. They come together in no time and an inexpensive way to enjoy the flavours of the Middle East. Substituting medium ground beef for beef or lamb cuts is a wonderful way to still enjoy the flavours without the cost. Using medium ground beef saves you dollars and with its slightly higher fat than lean, it gives it a juicier and flavourful bite.
YIELDS
4
Ingredients
Garlic Chickpea Dip
- 1 - 540 mL (19 Fl oz) can of chickpeas, drained and liquid reserved
- 2 garlic cloves, roughly chopped
- 1 teaspoon cumin
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
Kefta
- 500 g medium ground beef
- 2 garlic cloves, grated
- 1/4 cup grated red onion
- 1/2 cup finely chopped Italian flat leaf parsley with stems
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons lemon juice
Tomato, Onion, Cucumber, and Parsley Salad
- 1/2 cup 1/4 inch diced English cumber with skin
- 1/2 cup 1/4 inch diced tomato
- 1/4 cup 1/4 inch diced red onion
- 1/3 cup finely chopped Italian flat leaf parsley with stems
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Assemble and Serve
- 4 pita
- Paprika, to garnish
Directions
- Soak eight skewers (eight to 10 inches long) in water.
Garlic Chickpea Dip
- Place chickpeas, one-third of a cup of chickpea liquid, garlic, cumin, and lemon juice in a food processor or blender. Blend until the ingredients come together.
- With the motor running, slowly pour in olive oil and blend until smooth. Season with salt and set aside until ready to use.
Kefta
- Preheat the grill to medium-high heat. Ensure you grease well to avoid kabobs from sticking to the grill.
- To make kefta, place all ingredients in a large bowl. Wet your hands and mix the mixture well.
- Shape kefta into five-inch long and one-inch thick logs. Gently skewer them onto the wet skewers.
- Grill each side for four to five minutes until grill marks form.
- Warm pita’s on the grill for one minute per side.
Tomato, Onion, Cucumber, and Parsley Salad
- Mix cucumber, tomato, red onion, parsley, olive oil, lemon juice, and salt. Set aside for serving.
Assemble and Serve
- Spread two to three tablespoons of chickpea dip on each pita.
- Top with two skewers each and garnish with a salad. Finish with a little drizzle of olive oil and a pinch of paprika. Enjoy!
