In a large bowl, combine beef, onion, 2 minced garlic cloves, 2 teaspoons lemon zest, cumin, and parsley. Season with salt and pepper. Refrigerate at least 30 minutes or up to overnight.

Meanwhile, to a food processor, add remaining garlic, chickpeas, tahini, red peppers, 2 tablespoons lemon juice, salt, and pepper. Pulse until creamy, adding 1 tablespoon of water at a time to reach desired consistency, if necessary. Season with salt and pepper to taste. Chop red pepper slices and garnish. Refrigerate until ready to serve.

Measure 1/3 cup of kofta mixture and shape into a cylinder tightly around a skewer. Repeat this process until there is no remaining kofta mixture.

Grease and heat grill or grill pan to medium-high. Grill kabobs 8 to 10 minutes, flipping halfway, until cooked through. Serve with pita bread and red pepper hummus. Use extra hummus for dipping.

Hannaford fresh Magazine, September 2023