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Kofta Kabobs with Red Pepper Hummus

Spiced beef kabobs hit the grill in this Middle Eastern–inspired main. They’re served over a bed of creamy hummus with added smoky sweetness from roasted red peppers.

Serves 4
Ready in 18 mins
Prep time 10 mins
Cooking time 8 mins
490 calories per serving


> 1 lb ground beef
> 1/4 cup chopped onion
> 3 cloves garlic, divided
> 1 lemon
> 1 tsp ground cumin
> 1/2 cup chopped parsley
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 3 tbsp sesame tahini
> 1 1/2 cups sliced roasted red peppers, plus more to garnish
> 7 to 8 metal skewers
> White pita bread, to serve


In a large bowl, combine beef, onion, 2 minced garlic cloves, 2 teaspoons lemon zest, cumin, and parsley. Season with salt and pepper. Refrigerate at least 30 minutes or up to overnight.
Meanwhile, to a food processor, add remaining garlic, chickpeas, tahini, red peppers, 2 tablespoons lemon juice, salt, and pepper. Pulse until creamy, adding 1 tablespoon of water at a time to reach desired consistency, if necessary. Season with salt and pepper to taste. Chop red pepper slices and garnish. Refrigerate until ready to serve.
Measure ⅓ cup of kofta mixture and shape into a cylinder tightly around a skewer. Repeat this process until there is no remaining kofta mixture.
Grease and heat grill or grill pan to medium-high. Grill kabobs 8 to 10 minutes, flipping halfway, until cooked through. Serve with pita bread and red pepper hummus. Use extra hummus for dipping.

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