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