Cook Along with Chef Deniz: Spicy Beef Kebabs, Navy Bean Salad with Tahini, Pita and Pickles

Spicy Beef Kebab, Navy Bean Salad with Tahini, Pita and Pickles

By Chef Deniz Tarakcioglu

June 17th, 2021

Ingredients:

• 1lb regular ground beef
• 30mL smoked paprika
• 20mL garlic, puréed
• 10mL cumin powder
• 10mL coriander powder
• 5mL chili flakes
• 200mL cooked navy beans, drained dry
• 30mL tahini
• 30mL lemon juice
• 30mL olive oil
• 10mL sumac
• 30mL parsley, chopped
• 2 pita bread, warmed and fresh
• Favourite pickles to serve with

Instructions:

• In a bowl, combine beef, paprika, garlic, chili flakes, cumin and coriander, mix well and marinade for at least 2 hours. Divide into 2 and stretch out onto a sweker by dipping hand in water. Start to heat your grill on high. In another bowl, whisk tahini and lemon juice with a pinch of salt. Add 30mL of water if your tahini is too thick. While you are constantly whisking, drizzle the olive oil very slowly until it is emulsified. Add the sumac and the beans and check for seasoning. Grill the beef kebabs on high heat for 2-4 minutes per side, depending on the thickness of the kebab. Transfer the beans on a plate, add the kebab on top and garnish with pita and pickles.