Beef Kebabs with Tomatoes and Garlicky Hummus Sauce

Tender beef kebabs and colorful grilled cherry tomatoes make a delicious and fun weeknight dinner. The lemon, cinnamon and cumin add spice and zing to the tender beef while the hummus sauce pulls it all together. Serving this dish with pita bread allows you to create a little roll-up sandwich if you so desire. Yum.

Tip: Make sure the meat is cut evenly for the most accurate cooking times and for maximum tenderness. Look for a large 1-inch thick sirloin steak and cut it into 1-inch cubes.

Start to finish: 30 minutes
Hands on time: 30 minutes


Twelve wooden skewers, soaked in water for 20 minutes
1 1/2 lb sirloin steak, trimmed of fat and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon juiced
1/2 teaspoon each ground cumin and ground cinnamon
1/2 teaspoon salt, plus more
Freshly ground black pepper to taste
24 cherry tomatoes

Hummus Sauce
1 clove garlic
1 can (15 oz) chick peas, drained
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon red chile flake
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons hot water
2 tablespoons chopped cilantro
Pita bread for serving


Combine the sirloin, olive oil, garlic, lemon, cumin, cinnamon, salt and pepper in a medium bowl and toss to coat. Let sit at room temp while you prepare the other ingredients.

Add the garlic to a food processor or blender and process until finely chopped. Add the chick peas, lemon, salt, chile flake, pepper, olive oil and water. Process until a smooth puree forms. Taste for seasoning and adjust with more lemon juice, salt or pepper if it needs it. Stir in the cilantro. If too thick add a little more water to thin. Transfer the sauce to a microwave safe bowl and microwave for 1 minute to heat up. Keep warm.

Preheat grill to high.

Toss the tomatoes with the meat to coat them with the marinade. Skewer the meat and tomato separately on their own skewers (because they have different cooking times). Leave a little space between them so that they cook evenly. Sprinkle with salt and pepper.

Reduce the heat to medium-high and arrange the meat skewers on the grate. Cook for 2 minutes (closed lid) on each side turning once for medium rare, 3 minutes on each side for medium. Grill the tomatoes for 1 minute (closed lid) on each side or until the skin is puckered and they are heated through.

Spread the warm hummus on heated plates and top it with the meat and tomatoes. Serve hot with pita bread on the side.

In the glass: I like red wine with red meat. Try a bottle of Newton claret, a blend that goes beautifully with steak.

Serves 4

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Can’t find an ingredient? Ask any Heinen’s associate and they’ll be happy to help.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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