From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.
- 1 1⁄4 lbs finely ground beef
- 1 onion, grated
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 3⁄4 teaspoon cayenne
- 1 teaspoon salt
- 1 bunch chopped flat leaf parsley
- 1 bunch chopped fresh cilantro
- 1 1⁄4 cups dried garbanzo beans (soaked overnight, drained, cooked)
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 2 garlic cloves, crushed
- 1 teaspoon cumin seed
- 2 tablespoons light tahini paste
- 4 tablespoons Greek yogurt
- 3 tablespoons butter, melted
- mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
- knead the mixture well, then pound it till smooth in a blender or food processor.
- place in a dish, cover and leave to stand in a cool place for 1 hour.
- make the chickpea puree:.
- preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
- season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
- divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
- preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
- melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
- serve with salad and bread.