Beef Kefta with Hummus and Tomato Cucumber Salad

For the Beef Kefta

• 1 lb ground beef

• 1/4 cup minced red onion

• 2 cloves minced garlic

• 1 tsp. lemon zest

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• pinch red pepper flakes

• 1 tsp. salt

• 1/2 cup fresh soft herbs such as mint, parsley, or cilantro

  For the hummus

• 1 15 oz. can chickpeas drained

• 3 Tbs. tahini

• Juice and zest of 1 lemon

• 1 clove minced garlic

• 1 tsp. salt

For the Tomato Cucumber Salad

• 1/4 cup diced red onion

• 1 beefsteak tomato, diced

• 1/2 cucumber, diced

• 1 Tbs. red wine vinegar

• 2 Tbs. chopped soft herbs such as parsley or cilantro

• kosher salt

For the beef kefta combine the ground beef, red onion, garlic, lemon zest, cumin, coriander, red pepper flakes, salt, and soft herbs. Mix well. Using your hands squeeze about 1/4 cup of the mixture around the a wooden or metal skewer. Repeat with remaining beef mixture. Brush a grill pan with olive oil then heat over medium high heat. Grill the beef for about 8 to 10 minutes flipping halfway through. Keep warm until ready to serve.

To make the hummus add the chickpeas, tahini, lemon zest and lemon juice, garlic and salt in a food processor. Pulse until creamy adding a tablespoon of water at a time to reach desired consistency (I used about 1/4 cup of water). Taste for salt and pepper.

To make the cucumber tomato salad place the red onion, tomato, cucumber, vinegar, and salt in a medium bowl. Toss well and taste for salt and pepper.

Serve the dish by placing a large dollop of hummus on a plate topped with the cucumber tomato salad followed by the kefta.

Makes about 4 servings.