Use your favourite store-bought hummus to make a quick and tasty dressing that’s also great for drizzling over chicken and lamb kebabs.
Serves: 4
INGREDIENTS
800 grams sirloin steak
1 teaspoon each ground allspice and cumin
2 tablespoons olive oil
300 grams round green beans, stem end trimmed
1 cup hummus
1/3 cup thick plain yoghurt
lemon juice
sea salt and freshly ground pepper
1 x 400 gram tin chickpeas, drained and rinsed
mint or flat-leaf parsley
ground paprika and lemon wedges to serve
To assemble
12 thin metal or wooden skewers
METHOD
Trim all the fat from the steaks and cut into 2 cm cubes. Combine the spices and oil in a bowl and toss with the meat, turning to coat well. Thread onto skewers.
Cook the beans in boiling salted water until tender. Drain and refresh in cold water then drain well.
Place half of the hummus in a bowl and stir in the yoghurt and enough lemon juice to make a pourable dressing. Season with salt and pepper.
To cook: Season the kebabs with salt and pepper. Heat a ridged grill or sauté pan with a little oil and cook the kebabs for 1-2 minutes each side.
To serve: Place a spoonful of the remaining hummus in the corner of each plate and top with the beans and chickpeas. Place the kebabs on top and drizzle over the hummus dressing, the herbs,
a sprinkle of paprika and a wedge of lemon.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!