Ingredients
Cumin-Spiced Beef Kebabs with Hummus and Pita:
- Skewers - 12 to 16
- Red pepper - 1 , chopped
- Chinese eggplants - 1 , cubed ((These are long and narrow))
- Zucchini - 1 , cubed
- Dijon mustard - 1/2 tsp
- Red wine vinegar - 1 Tbsp
- Oregano - 1/4 tsp
- Olive oil - 2 Tbsp
- Cucumber - 1/2 lb
- Roma tomatoes - 2
- Dill - 1 sprig , chopped
- Lemon - 1/2 , juice of
- Sour cream - 1 Tbsp
- Cumin - 2/3 tsp
- Coriander - 1/2 tsp
- Salt - 1/4 tsp
- Pita or flatbread - 4
- Hummus - for serving
Prep
- Skewers - Soak in water.
- Peppers / Eggplant / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
- Marinate veggies - Mix together dijon, red wine vinegar, oregano, and olive oil with a dash of salt. Toss veggies in vinaigrette. (Can be done up to 1 day ahead)
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Make
- Preheat oven to 400F (204C) degrees. Line a baking sheet with foil.
- Skewer veggies. I typically use 2 skewers per kebab. This makes it easier to flip the kebabs midway through. You can check out this video to see what I mean (even though it's done with salmon). Place completed kebabs onto sheet pan.
- Sprinkle with salt and pepper and roast in the top rack of the oven for 15 to 20 minutes. Flip the kebabs midway through and remember to sprinkle the other side with salt and pepper.
- While kebabs are roasting, chop cucumbers, tomatoes, and dill. Toss with lemon juice, dill, sour cream, and some salt and pepper.
- Mix together 2/3 tsp. (3.3 ml) cumin, 1/2 tsp. (2.5 ml) coriander, and 1/4 tsp. (1.2 ml) salt. Sprinkle cooked kebabs with seasoning. Toast pita. You can take the vegetables off the skewers and make pita wraps with the hummus and veggies or just enjoy as is!
- Get started on tomorrow's slow cooker recipe. It'll make dinner pre or post Halloween trick or treating such a breeze!
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