Beef Kebabs with Split Pea Hummus and Crispy Paprika Chickpeas
- 2 1/2 pounds beef, sirloin steak, boneless; fat trimmed and cut into 1-inch cubes
- 3 cloves garlic, minced
- 2 tsp paprika, smoked
- 1 tsp cumin, ground
- 1 tsp lemon zest
- 1 tsp salt, sea
- 1/2 tsp pepper, black; freshly cracked
- 2 tbsps lemon juice
- 1/2 cup olive oil
Split Pea Hummus:
- 1 cup split peas, green, dried
- 1 clove garlic, minced
- 2 tsp lemon zest
- 1/4 tsp cumin, ground
- 1/4 tsp paprika, smoked
- 1/8 tsp cayenne pepper
- 1/2 tsp salt, sea
- 1 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 cup chickpeas, canned, drained and rinsed
- 2 tbsps olive oil
- 1 tbsp paprika, smoked
- 1 tsp salt, sea
- 2 large tomatoes, Roma; finely diced
- 1/2 cup onion, red; finely diced
- 2 tbsps parsley, fresh; diced fine
- 1 tbsp lemon juice, freshly squeezed
- 1/2 cup yogurt, plain
- handful cilantro, fresh
- 8 bamboo skewers, soaked in cold water for 30 minutes
- Place the dried peas into a bowl and cover by several inches with water. Cover and soak overnight.
- Sort and wash the peas. Bring 3 cups of water to a boil over medium-high heat in a saucepan. Add the peas, cover, and reduce the heat to medium low. Let the peas simmer for 30 to 35 minutes, or until tender. Transfer the peas to a food processor, and add the garlic, lemon zest, cumin, paprika, cayenne, salt, and lemon juice. Pulse. With the mixer running on low speed, drizzle in the olive oil until the hummus is smooth. Set aside.
- While the split peas are soaking, prepare the beef. In a bowl, combine the garlic, spices, salt, pepper, and lemon juice and whisk together until smooth. While whisking, slowly drizzle in the oil until the marinade is thick and glorious. Add the beef to the marinade, cover with plastic wrap, and chill in the fridge for 4 hours.
- Preheat the oven to 350 degrees F.
- Place the chickpeas on a baking sheet lined with parchment paper, and toss together with the olive oil, smoked paprika, and salt. Transfer to the oven and roast for 30 to 35 minutes, giving the pan a shake halfway through, until crispy. Set aside.
- Heat a large grill pan (or grill) over medium-high heat.
- Thread the meat onto the skewers. Place the meat on the grill and cook for about 2 minutes per side, 7 to 8 minutes total for medium rare (cook longer if you prefer your steak more well done). Rest the cooked steak on a board for 2 to 3 minutes before serving.
- Serve the kebabs with the split pea hummus, crispy chickpeas, tomato salad, and pita bread.