Use your favourite store-bought hummus to make a quick and tasty dressing that’s also great for drizzling over chicken and lamb kebabs.
Serves: 4
INGREDIENTS
800 grams sirloin steak
1 teaspoon each ground allspice and cumin
2 tablespoons olive oil
300 grams round green beans, stem end trimmed
1 cup hummus
1/3 cup thick plain yoghurt
lemon juice
sea salt and freshly ground pepper
1 x 400 gram tin chickpeas, drained and rinsed
mint or flat-leaf parsley
ground paprika and lemon wedges to serve
To assemble
12 thin metal or wooden skewers
METHOD
Trim all the fat from the steaks and cut into 2 cm cubes. Combine the spices and oil in a bowl and toss with the meat, turning to coat well. Thread onto skewers.
Cook the beans in boiling salted water until tender. Drain and refresh in cold water then drain well.
Place half of the hummus in a bowl and stir in the yoghurt and enough lemon juice to make a pourable dressing. Season with salt and pepper.
To cook: Season the kebabs with salt and pepper. Heat a ridged grill or sauté pan with a little oil and cook the kebabs for 1-2 minutes each side.
To serve: Place a spoonful of the remaining hummus in the corner of each plate and top with the beans and chickpeas. Place the kebabs on top and drizzle over the hummus dressing, the herbs,
a sprinkle of paprika and a wedge of lemon.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.