Kebabs con hummus y salsa de yogur | #EscuelaDeCocina

An innovative and incredible dish: Kebabs with hummus FOR THE KEBABS: 500g beef or lamb 2 slices of milk bread + 1/2 cup milk 1 onion parsley or cilantro 1 tbsp allspice 1/2 tbsp ground coriander 1 tbsp salt moistened or steel skewers FOR THE HUMMUS: 1 CAN OF CHICKPEAS 1 TABLESPOON OF TAHINI OR SESAME PASTE JUICE OF HALF A LEMON 1 TABLESPOON OF ROASTED GARLIC PASTE SALT, PEPPER, AND CUMIN 70 cc OLIVE OIL WARM WATER PAPRIKA FOR GARLIC SERVING PROCESS: PLACE THE MINCED MEAT IN A BOWL AND SOAK THE BREAD CRUMBS WITHOUT THEIR EDGES IN THE MILK. SEASON THE MEAT WITH ALL THE SPICES AND SALT. ADD THE GRATED OR FINELY CHOPPED ONION AND THE SOAKED BREAD CRUMBS. KNEAD (WEARING GLOVES) FOR A LONG TIME SO THE PROTEIN STICKS BETTER AND THE SEASONINGS ARE WELL MIXED. VERY IMPORTANT: LET THE MEAT REST IN THE Refrigerated Zone BEFORE ASSEMBLING THE KEBABS. FOR THE HUMMUS, WASH THE CANNED CHICKPEAS WELL IN A BOWL OF WATER AND REMOVE THE SKIN OR THE ROLLS THAT COVER THEM. DRAIN THEM AND PLACE IN A BLEND WITH THE REST OF THE INGREDIENTS. BLEND OR PROCESS WELL UNTIL YOU FORM A SMOOTH PUREE. IF NEEDED, ADD SOME WARM WATER TO LIGHTEN IT, ADJUST THE SEASONINGS, AND SET AHEAD. FOR THE YOGURT SAUCE, COMBINE ALL THE INGREDIENTS AND SET AHEAD. TO ASSEMBLE THE LAMB KEBABS OR KAFTAS, TAKE PORTIONS AND PRESS THEM ONTO EACH skewer or steel stick, forming them into a long, meaty sausage. GRILL OR GRILL AND COOK FOR 20 MINUTES, TURNED EVERY SOON. TO ASSEMBLE, PLACE THE HUMMUS ON A TRAY, TOP WITH THE KEBABS, AND DRESS WITH THE YOGURT AND MINT MIXTURE. SERVE IMMEDIATELY.