Spicy Minced Beef Kebabs with Hot Chickpea Purée

Name: Spicy Minced Beef Kebabs with Hot Chickpea Purée
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 5 ml/1 tsp cumin seeds; 2 garlic cloves, crushed; juice of 1 lemon; 50 ml/2 fl oz/¼ cup olive oil; 225 g/8 oz/1¼ cups dried chickpeas, soaked overnight, drained and cooked; small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped; small bunch of flat leaf parsley, finely chopped; 5 ml/1 tsp salt; 4 ml/¾ tsp cayenne pepper; 10 ml/2 tsp paprika; 10 ml/2 tsp ground coriander; 10 ml/2 tsp ground cumin; 1 onion, grated; 500 g/1¼ lb finely minced (ground) beef; salad and bread, to serve; salt and ground black pepper; salad and bread, to serve; 40 g/1½ oz/3 tbsp butter, melted; salt and ground black pepper; 30 ml/2 tbsp light tahini; 60 ml/4 tbsp thick Greek (US strained plain) yogurt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Try this dish for a summer barbecue. Make the kebabs as fiery as you like by adding more cayenne pepper. The smooth, soothing chickpea purée adds a sumptuous touch. You need metal skewers with wide blades for these kebabs to hold the pounded meat in place so that it resembles a sheath on a sword when serving. The whole sheath can be pushed off the skewer.

Ingredients

Africa
Morocco
Main course
Mediterranean
Spicy
Summer

Ingredients

Method