Low Carb Beef Kefta with Zucchini Hummus
Transforming a regular evening into a special occasion is effortless with this beef kefta with zucchini hummus recipe. This Low-Carb dinner recipe for 2 not only promises a healthy and romantic meal but also introduces unique flavors that elevate the dining experience. Let’s dive into the details of this culinary escapade designed for one of the best Keto romantic dinner recipes.
How to Make It
Step 1
Preheat your oven to 280C/350F and line a baking sheet with parchment paper. Roughly chop the zucchini and transfer to the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss.
Step 2
Bake for 20-30 minutes until the zucchini is soft and has shrunk. Transfer the zuchinni to a food processor with tahini, garlic, and lemon juice. Blend until smooth.
Step 3
Taste the hummus and season with salt and pepper to taste. Transfer it to the fridge until assembly.
Step 4
To make the cucumber tomato salad, finely chop ¼ small red onion, tomato, 2 tbsp parsley, and cucumber. Transfer them to a bowl.
Step 5
Add vinegar and toss well. Taste and season with salt and pepper as needed. Transfer to the fridge.
Step 6
For the beef kefta, combine the ground beef, lemon zest, cumin, coriander, red pepper flakes, and ½ tsp salt. Grate ½ red onion and finely chop 2 tbsp parsley and dill. Mix them into the beef mixture.
Step 7
Using your hands, squeeze about 1/4 of the mixture around the wooden or metal skewer. Repeat with the remaining beef mixture, it should make 4 skewers. Brush a grill pan with olive oil, then heat over medium-high heat.
Step 8
Grill the beef for about 8 to 10 minutes, flipping halfway through. Let the beef kefta rest for 5 minutes before serving.
Step 9
On each plate, place a large dollop of the zucchini hummus and swirl it. Add 2 beef kefta skewers on the hummus and top with the salad. Enjoy immediately!
Ingredients
- Ground beef
300 g
- Red onion
0.5 small
- Lemon Peel Or Zest Raw
1 tsp
- Cumin, ground
0.5 tsp
- Coriander Seed Ground Or Whole Dried
0.5 tsp
- Chilli Flakes / Red Pepper Flakes
0.25 tsp
- Salt
0.5 tsp
- Parsley
2 tbsp
- Dill weed, fresh
2 tbsp
- Zucchini, cooked from fresh
1 medium
- Extra virgin olive oil
1 tbsp
- Tahini
1 tbsp
- Garlic
1 clove
- Lemon juice
1 tbsp
- Salt and Black Pepper (To Taste)
0.5 tsp
- Red onion
0.5 small
- Tomato
0.5 medium – 2 3/5″ diameter
- Cucumber
0.25 medium
- Vinegar
2 tsp
- Parsley
2 tbsp