Imagine golden, juicy kefta spiced to perfection, nestled atop creamy hummus, and accompanied by the zestiest, freshest tomato cucumber salad—that’s the magic of Beef Kefta with Hummus and Tomato Cucumber Salad. This Middle Eastern-inspired dish isn’t just beautiful on the plate; it’s a celebration of flavors that come together in under 30 minutes. The combination of aromatic spices, tangy salad, and velvety hummus is simply irresistible, making it a dinner you’ll want to put on repeat!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Beef Kefta with Hummus and Tomato Cucumber Salad is how a handful of humble ingredients transform into something dazzling and bold. Each element plays off the others—from rich spices to the sprightly freshness of veggies—creating that memorable flavor and texture in each bite.
- Ground Beef (1 pound, 85% lean): Offers a juicy yet structured base for the kefta, perfect for absorbing spices.
- Onion (1/2 small, grated): Infuses moisture and mild sweetness into the beef mixture.
- Garlic (2 cloves, minced): Adds punchy, fragrant depth that truly awakens the kefta.
- Fresh Parsley (1/4 cup, chopped): Brings vibrant color and a touch of peppery freshness.
- Ground Cumin (1 teaspoon): Delivers earthy warmth, defining the Middle Eastern flavor profile.
- Ground Coriander (1 teaspoon): Offers lemony, floral notes that lift the richness of the beef.
- Ground Cinnamon (1/2 teaspoon): Subtle sweetness that enhances the savory flavors.
- Smoked Paprika (1/2 teaspoon): Provides a gentle smokiness that is truly crave-worthy.
- Cayenne Pepper (1/4 teaspoon, optional): For those who like a gentle, warming heat.
- Salt (1 teaspoon): Essential for bringing out all the flavors in the kefta.
- Black Pepper (1/2 teaspoon): Adds a peppery kick and balances the spices.
- Olive Oil (1 tablespoon for cooking): Promotes even browning and extra flavor for the kefta.
- Hummus (1 cup, prepared): Creamy, nutty goodness that forms a luscious base for the kefta.
- Cherry Tomatoes (1 cup, halved): Juicy pops of sweetness and color for your salad.
- Cucumber (1 cup, diced): Refreshing crunch that balances the richness of the meat and hummus.
- Red Onion (2 tablespoons, finely diced): Zippy and vibrant, blending perfectly in the salad.
- Lemon Juice (1 tablespoon): Brings brightness and a gentle tang to the salad dressing.
- Olive Oil (1 tablespoon for salad): Adds silkiness to the fresh salad.
- Salt and Pepper (to taste): Fine-tunes every splash of flavor, both in salad and kefta.
- Fresh Mint or Parsley (chopped, for garnish): Delivers an aromatic finish and a pop of green for a lovely presentation.
How to Make Beef Kefta with Hummus and Tomato Cucumber Salad
Step 1: Prepare the Kefta Mixture
Start by grabbing a large mixing bowl and adding your ground beef, grated onion, minced garlic, chopped parsley, cumin, coriander, cinnamon, smoked paprika, cayenne (if you like a hint of spice), salt, and black pepper. Mix everything together gently, just until the ingredients are incorporated—overmixing can make the kefta tough, so stop as soon as it’s well combined. Already, you’ll notice the aroma of the spices!
Step 2: Shape the Kefta
With your mixture ready, shape it into small logs or patties, about 10 to 12 pieces in total. Think of them as little flavor-packed morsels, perfect for stacking on hummus or scooping up with the salad. Try to make them uniform in size so they cook evenly and look beautiful when served.
Step 3: Cook the Kefta
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your kefta logs or patties. Let them cook for 3 to 4 minutes per side, until they’re deeply browned and cooked through. Don’t crowd the pan—cook in batches if necessary, as this helps the kefta develop that irresistible crust.
Step 4: Make the Tomato Cucumber Salad
While your kefta cooks, toss together the cherry tomatoes, diced cucumber, and red onion in a bowl. Drizzle in the fresh lemon juice and a tablespoon of olive oil, then season with salt and pepper. Mix well. This salad brightens up the whole plate and adds a refreshing crunch to each bite of your Beef Kefta with Hummus and Tomato Cucumber Salad.
Step 5: Serve and Assemble
To serve, spread a generous spoonful of hummus onto each plate, using the back of a spoon to create a swoosh. Lay the hot kefta right over the hummus and nestle a mound of your vibrant salad on the side. For the finishing touch, sprinkle chopped mint or parsley over everything. Your Beef Kefta with Hummus and Tomato Cucumber Salad is now ready to impress!
How to Serve Beef Kefta with Hummus and Tomato Cucumber Salad
Garnishes
For an extra pop of color and flavor, garnish your Beef Kefta with Hummus and Tomato Cucumber Salad with plenty of fresh mint or parsley. If you’re feeling fancy, a dusting of sumac or a drizzle of extra virgin olive oil will add another delicious layer. Even a sprinkle of toasted pine nuts can bring fun texture and a subtle nutty note!
Side Dishes
This dish is robust enough to stand alone, but it truly shines when served with fluffy warm pita bread or over a bed of aromatic rice. For a feast, add a small dish of olives or a simple yogurt sauce on the side to complement your Beef Kefta with Hummus and Tomato Cucumber Salad. You’ll love how the flavors come together!
Creative Ways to Present
Arrange your kefta and salad tapas-style on a large platter, or serve them individually in shallow bowls for a restaurant-worthy look. Alternatively, try wrapping the kefta, salad, and hummus in pita pockets for a fun, mess-free handheld meal—the possibilities for presenting Beef Kefta with Hummus and Tomato Cucumber Salad are endless and sure to wow your table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the kefta, hummus, and salad separately in airtight containers in the refrigerator. The kefta will keep for up to three days, while the salad is best eaten within a day for maximum crunch. Hummus can last a few days as well, just give it a stir before using again.
Freezing
The kefta can be frozen both raw and cooked! Shape the raw kefta and freeze them in a single layer before transferring to a zip-top bag—perfect for quick weeknight dinners. Cooked kefta can also be frozen, just make sure to cool them completely first. The salad and hummus are best enjoyed fresh, so only freeze the kefta.
Reheating
To reheat cooked kefta, warm them gently in a skillet over medium-low heat or in a 350°F oven until heated through. A quick splash of water in the pan can help keep them juicy. Microwave works too, but be careful not to overcook so they stay tender and flavorful.
FAQs
Can I make Beef Kefta with Hummus and Tomato Cucumber Salad with ground lamb?
Absolutely! Ground lamb (or a mix of lamb and beef) is very traditional and adds a richer, slightly gamey flavor to this dish. It will work beautifully—just follow the same cooking instructions.
What hummus should I use for Beef Kefta with Hummus and Tomato Cucumber Salad?
Any well-made store-bought or homemade classic hummus will be delicious here. If you want to change it up, try roasted garlic or lemon hummus for an extra flavor boost!
How do I prevent the kefta from falling apart?
Mix the meat mixture until just combined—don’t overwork it—and shape the kefta firmly so they hold together during cooking. If you like, you can chill the shaped kefta for 15-30 minutes before cooking to help them set.
Is Beef Kefta with Hummus and Tomato Cucumber Salad gluten-free and dairy-free?
Yes, as long as you use gluten-free hummus and serve without bread, this recipe is naturally both gluten-free and dairy-free—perfect for a variety of dietary needs.
Can I make any elements of Beef Kefta with Hummus and Tomato Cucumber Salad in advance?
Absolutely! The kefta mixture can be shaped and stored in the fridge up to a day ahead. The salad and hummus can also be prepped earlier, just combine and assemble right before serving for maximum freshness and color.
Final Thoughts
I hope you give Beef Kefta with Hummus and Tomato Cucumber Salad a spot at your dinner table soon! It’s bursting with color, flavor, and personality—just the kind of dish I love to share. Don’t be surprised if it becomes a new weeknight favorite!
Print
Beef Kefta with Hummus and Tomato Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
A delicious and flavorful Middle Eastern-inspired meal featuring juicy beef kefta served with creamy hummus and a refreshing tomato cucumber salad.
Ingredients
For Beef Kefta:
- 1 pound ground beef (85% lean)
- 1/2 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For Serving:
- 1 cup prepared hummus
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil (for salad)
- Salt and pepper to taste
- Chopped fresh mint or parsley for garnish
Instructions
- Prepare the Beef Kefta: In a large bowl, mix together the ground beef, grated onion, garlic, parsley, cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper. Shape into small logs or patties.
- Cook the Kefta: Heat olive oil in a skillet over medium-high heat. Cook the kefta for about 3–4 minutes per side until browned and cooked through.
- Make the Tomato Cucumber Salad: Combine cherry tomatoes, cucumber, red onion, lemon juice, and olive oil in a bowl. Season with salt and pepper, toss to combine.
- Serve: Spread hummus on plates, top with cooked kefta, and serve with the tomato cucumber salad. Garnish with mint or parsley.
Notes
- You can use lamb or a mix of lamb and beef for a traditional taste.
- Pair with pita bread or rice for a heartier meal.
- Kefta mixture can be prepared in advance and refrigerated.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
