Chicken & Beef Kebabs with Hummus
This dish is packed with both animal and vegetable protein, meaning it will keep you full for a long time.
Serve this with some yogurt mixed with mint and cucumber.
- For the kebabs
- 1 Chicken breast
- 7 ozs Beef fillet
- 1 green Curry paste
- freshly ground peppers
- 1 tsp ground Coriander
- vegetable oil (for frying)
- For the hummus
- 12 ozs chickpeas
- 3 garlic cloves
- 2 lemons (juiced)
- ¼ tsp Cumin
- 6 ozs Tahini (sesame paste from a jar)
- For the salad
- 2 tomatoes
- 1 bunch mint
- 1 Tbsp lemon juice
- 1 Tbsp vegetable oil
For the kebabs, cut the meat into strips and thread onto skewers. Season with the spices and fry in some oil until crispy and browned.
For the hummus, soak the chickpeas overnight. Drain and place in pot, cover with fresh water and simmer for about 40 minutes.
Sieve the chickpeas and purée finely.
Peel the garlic cloves and crush finely. Add to the chickpea purée and mix with the tahini, the lemon juice and cumin seeds. Season with salt to taste.
For the salad, remove the seeds from the tomatoes and cut the flesh into cubes. Mix with the chopped mint, lemon juice and oil and season with salt.
Serve the kebabs on plates along with the salad and a helping of hummus.