Spicy Minced Beef Kebabs with Hot Chickpea Puree
Elevate your grilling game with these bold and flavorful Spicy Minced Beef Kebabs paired with a velvety Hot Chickpea Puree. Infused with a medley of aromatic spices like cumin, coriander, and paprika, these tender kebabs are further enhanced by fresh bursts of cilantro and parsley. The creamy chickpea puree, enriched with tahini, zesty lemon juice, and a hint of turmeric, adds the perfect balance of warmth and comfort to the dish. Ideal for a summer barbecue or weeknight dinner, this recipe is as quick to prepare as it is satisfying, with just 20 minutes of prep and a smoky finish on the grill. Serve these skewers hot, accompanied by the puree and a sprinkle of fresh herbs for a meal that's as visually stunning as it is delicious. Perfect for lovers of bold flavors and Middle Eastern-inspired cuisine.
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Recipe Information
Ingredients
- 500 g Minced beef
- 1 medium Onion
- 3 cloves Garlic cloves
- 15 g Fresh cilantro
- 15 g Fresh parsley
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Chili flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 small Red chili (optional)
- 400 g Canned chickpeas
- 2 tbsp Tahini
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- 0.5 tsp Ground turmeric
- 4 tbsp Milk or water
- 6 Skewers
Instructions
Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Finely dice the onion, garlic, and red chili (if using). Chop the fresh cilantro and parsley. Add these to a large mixing bowl.
Add the minced beef, ground cumin, ground coriander, paprika, chili flakes, salt, and black pepper to the bowl. Mix everything thoroughly until the spices and herbs are evenly distributed.
Divide the mixture into six equal portions. Shape each portion into long sausage-like shapes around the skewers. Place the skewers on a tray and refrigerate for at least 10 minutes to firm up.
Meanwhile, prepare the hot chickpea puree. Drain and rinse the canned chickpeas and place them in a food processor.
Add tahini, lemon juice, 2 tablespoons of olive oil, ground turmeric, and a pinch of salt to the food processor. Blend until smooth, adding milk or water one tablespoon at a time until the puree reaches your desired consistency.
Transfer the chickpea puree to a small saucepan and warm over low heat, stirring occasionally. Taste and adjust seasoning if needed.
Brush the kebabs lightly with 1 tablespoon of olive oil. Grill the kebabs for 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
Serve the kebabs hot with the warm chickpea puree on the side, garnished with extra chopped cilantro or parsley if desired.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5745 mg | 250% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 33.8 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2824 mg | 217% | |
| Iron | 10744.5 mg | 59692% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
