Beef Kebabs with Split Pea Hummus and Crispy Paprika Chickpeas

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Have you ever found yourself in a kind meal slump? Like…you love delicious food, live and breathe to cook and get a special kind of charge when cooking for a crew, but have no idea what to cook? It happens to the best of us. We tend to gravitate towards the same old, same old meals. We’re bored, our families are bored, our pots and pans are bored.

I’ve found that the absolute best way to break free from the status quo is to very intentionally incorporate new and exciting cupboard staple ingredients into our weekly meal plans. In the best way it forces us to rethink meal time, our current go-to products, and how we can change up our current besties for exciting new ingredient friends. At the start of this year I was feeling a little lost for new and exciting food ideas and meal plans, and then Pulses entered my life. My hero in driving kitchen creativity.

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Taking the #PulsePledge earlier this year (in honor of the UN declaring 2016 the International Year of Pulses) has resulted in me growing as a home cook, treating humble (yet incredibly delicious) ingredients as rock stars, and ultimately creating healthier, more balanced meals for my family week in, week out. AND….if that’s not enough reason to hop aboard the Pulse train, you’ll save money and feel great knowing that you’re supporting sustainable products. So much win!!

To learn more about Pulses, check out Pulse Pledge, and take the Pulse Pledge this year.

This recipe is all kinds of delicious, jam-packed with flavour, and healthy to boot. A wonderful family meal any time of the year, but especially fantastic during grilling season.

Beef Kebabs with Split Pea Hummus and Crispy Paprika Chickpeas

Makes 4 servings, with extra split pea hummus

 Beef

2 ½ pounds boneless sirloin steak, fat trimmed and cut into 1-inch cubes

3 cloves of garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon lemon zest

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

2 tablespoons lemon juice

½ cup olive oil

Split Pea Hummus

1 cup dried green split peas

1 clove of garlic, minced

2 teaspoons lemon zest

¼ teaspoon ground cumin

¼ teaspoon smoked paprika

1/8 teaspoon ground cayenne pepper

½ teaspoon sea salt

1 tablespoon lemon juice

¼ cup olive oil

Chickpeas

1/2 cup canned chickpeas, drained and rinsed

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon sea salt

To serve

2 large plum (Roma) tomatoes, finely diced

½ cup red onion, finely diced

2 tablespoons fresh parsley, diced fine

1 tablespoon freshly squeezed lemon juice

½ cup plain yoghurt

Handful of fresh cilantro

8 bamboo skewers, soaked in cold water for 30 minutes

Place the chickpeas 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.

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1 Comment

  1. Sabrina says:

    This combination sounds amazing and that beef looks luscious!

    Like

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