Hole-In-The-Wall Beef Skewers

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (297.7 g)
  • Calories 494.1
  • Total Fat - 29.7 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 100.1 mg
  • Sodium - 403.1 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 7.8 g
  • Sugars - 3.2 g
  • Protein - 37.4 g
  • Calcium - 79.8 mg
  • Iron - 6.4 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.3 mg

Step 1

Put the sliced onion into a bowl and add the lemon juice and a good pinch of salt and mix well and leave to macerate for 15 minutes.

Step 2

Meanwhile, preheat the grill or barbecue to high.

Step 3

Put all the ingredients for the kebabs into a large mixing bowl with a good pinch of salt and mix well.

Step 4

Thread the meat onto flat skewers (these prevent the meat from turning when you flip them over on the barbecue) so you have a sausage shape and you should be able to make eight kebabs, cook for 3-4 minutes on each side until charred and juicy.

Step 5

Add the sumac and parsley to the macerated onions and mix well.

Step 6

To serve, spread the hummus onto a serving dish and lay the kebabs on top and pile on the onions.

Step 7

Serve immediately with flatbreads.

Tips & Variations

No special items needed.