Cumin-Spiced Beef Kebabs with Hummus and Pita

Cumin Spiced Beef Kebabs with Hummus and Pita

Hummus and pita are not just snacks. In my household, they are often the foundations for a larger meal. I typically cook up some protein – tofu, chicken, lamb, or beef – and make a quick hummus pita wrap. Lunch or dinner, it’s easy and fuss-free (and likely to be less expensive than your local gyro joint).

If I’m feeling a bit fancy, as we all do in the kitchen from time to time, I’ll bring out the skewers because all foods are more fun on a stick, right? Beef takes a lot less time to cook than chicken, which makes it a good weeknight choice. On my grill pan it takes just a few minutes on each side. I finish with a sprinkle of cumin, and it’s like I’ve been transported to the Middle East in under 10 minutes.

Definitely give this simple weeknight dinner a try! I think it’d also be fun for entertaining. You could make a whole platter of grilled (or oven-baked) skewered proteins and have people assemble their own mini wraps. Maybe an idea for your upcoming holiday party, eh?

How would you jazz up hummus and pita for a full dinner? Let me know in the comments below.

Cumin Spiced Beef Kebabs with Hummus and Pita


We think meat tastes better and gets more tender if you spend just 1 minute doing this first:

A grill pan like this one cleans up easily and is perfect for when your summer grill is on vacation. Plus it’s plenty big.

All Clad Grill Pan


Cumin-Spiced Beef Kebabs with Hummus and Pita
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4
A little shake of cumin gives these easy beef kebabs so much flavor. Served with some storebought hummus and a few chops of cucumber and tomatoes, this dinner comes together so easily.
  • Ingredients
  • NY Strip Steak – 1 1/2 lb.
  • Soy sauce – 2 tbs.
  • Cooking oil – 1 tbs. + 2 tbs.
  • Cumin – 1/2 tsp. + 2/3 tsp.
  • Skewers – 8 to 12
  • Cucumber – 1/2 lb.
  • Roma tomatoes – 2
  • Dill – 1 sprig, chopped
  • Lemon – 1/2, juice of
  • Sour cream – 1 tbs.
  • Coriander – 1/2 tsp.
  • Salt – 1/4 tsp.
  • Pita or flatbread – 4
  • Hummus – for serving
  1. Steak – Chop into 1″ cubes. Marinate in soy sauce, 1 tbs. cooking oil, and 1/2 tsp. cumin and tenderize. (Ideally done 1 day ahead)
  2. Skewers – Soak in water.
  1. Skewer beef, ~5 cubes / kebab. I typically use 2 skewers per kebab. This makes it easier to flip the kebabs while cooking. You can check out this video to see what I mean (even though it’s done with salmon).
  2. Heat up a grill pan or griddle over medium-high heat. Add 2 tbs. cooking oil and then kebabs to heated oil. Grill on each side for about 1 1/2 to 2 minutes, rotating through all 4 sides. Remove from heat and let rest for ~5 minutes. For more well-done meat, cover with 2 layers of foil when you remove kebabs from the grill pan. They’ll cook some more (this is called carryover cooking).
  3. While meat is resting, chop cucumbers, tomatoes, and dill. Toss with lemon juice, sour cream, and some salt and pepper.
  4. Mix together 2/3 tsp. cumin, 1/2 tsp. coriander, and 1/4 tsp. salt. Sprinkle cooked kebabs with seasoning. Toast pita. You can take the meat off the skewers and make wraps with the hummus and vegetables or just enjoy as is!

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