Grilled beef kebabs and a medley of roast vegetables on a bed of creamy hummus. An easy, tasty weeknight dinner when you want something both filling and healthy.
Less than a month into my marriage, I was tempted to commit the ultimate betrayal. My husband was away on a business trip. The evenings in London were becoming longer and colder. How could I keep myself entertained? An unexpected, perfectly timed email arrived in my inbox… Sky TV thought I should know that new episodes of Westworld were available to watch now. We had agreed I would wait for his return to watch them together. But he’d never have to know, right?
The temptation was strong, but I’m proud to say I managed to resist. Instead, I occupied myself in the kitchen making hummus and re-watching Gilmore Girls. Turns out love means not sneakily skipping ahead in a TV series when your spouse is away.
Have you ever tried making your own hummus? It’s ridiculously easy, and much cheaper than buying pre-made. If you can’t find tahini paste, peanut butter actually works well as a substitute. The lemon and garlic temper the peanut flavour so it’s not too overpowering.
The hummus provides a lighter alternative to heavier starches like polenta or rice, and doesn’t leave that feeling of dinner sitting in your stomach for hours afterwards. The mild creaminess of the hummus pairs perfectly with with the sweet caramelised vegetables, spicy beef and cooling tzatziki.
Aubergine, red peppers and courgettes are staples in my vegetable drawer. They’re tasty and filling, but still at the lower-carb end of the vegetable scale. Although my heart is happy to eat potatoes every day, my trousers have objections. (Look at me assimilating into British culture by saying trousers instead of pants!)
The beef is cooked quickly, so a lean cut such as sirloin works best. Marinate the meat overnight for extra flavour and tenderness. If you don’t enjoy the spice from harissa paste, use a simple marinade of tomato paste, garlic and Worcestershire sauce for flavour without the heat.
This is such an easy weeknight meal, especially if you do a little prep beforehand. Make the hummus and marinate the beef the night before, then the only thing left to do at dinner time is chop the vegetables while the oven is preheating.
The recipe below serves two, but will make enough hummus for at least four people if you want to scale the rest of the recipe up.
Middle Eastern Beef Kebab Bowls
- 1 can chickpeas drained
- 80 g tahini paste
- 2 T lemon juice
- 1 clove garlic finely diced
- 125 ml cold water
- 1/2 t paprika
- 1/2 t cumin
- 1 t flaky sea salt
- 1 aubergine
- 2 courgettes
- 2 red bell peppers
- 1 T olive oil
- 400 g beef fillet e.g. sirloin
- 2 t harissa paste
- 1 T oil
- 1/2 c tzatziki
- 1 handful fresh mint
- Measure all ingredients into the jug of a nutribullet / blender / food processor. Blend until smooth.
- Keep in the refrigerator until required. Hummus will thicken as it cools, so don't worry if it seems too runny.
- Preheat oven to 200ºC and line a baking tray with foil or non-stick baking paper.
- Chop vegetables into cubes approx. 3cm wide and toss with oil, salt and pepper.
- Spread out in a single layer on lined baking tray and roast for 30-35mins, tossing the vegetables again halfway through the cooking time to ensure they're evenly browned.
- Dice beef into 3cm cubes, and mix with harissa paste in a bowl. For extra flavour and tenderness, do this step the night before and leave to marinate in the fridge overnight.
- While vegetables are cooking, thread beef onto skewers - 2 per person.
- Heat oil in a frying pan over a medium heat. Cook beef approx. 1 min each side, rotating until each side is nicely browned. (For a healthier version using less oil, you can bake the kebabs in the oven on the same tray as the vegetables for approx. 10-12mins, rotating half way through)
- Spread 1/3 cup hummus per person into the bottom of a bowl. Arrange roasted vegetables on the hummus, then top with the beef kebabs. Garnish with tzatziki and fresh mint.