In a large bowl, whisk together the olive oil, rosemary, garlic lemon zest, cumin and coriander. Add the beef and stir so that the cubes are well coated. Cover and place in the fridge for at least 3 hours, or overnight.
Preheat the oven to 180°C. Soak 16 wooden skewers in cold water while you prepare the kofta.
Finely chop the parsley, reserving a few leaves for garnish. Place into a large bowl with the lamb mince, garlic, onion, breadcrumbs and spices. Season generously. Mix until well combined.
Take a handful of lamb mixture at a time and form around 8 skewers. Repeat until all of the lamb mixture is used up. Brush the oil over the lamb.
Set a large griddle pan over a high heat. Once almost smoking, add the lamb koftas and cook until browned all over. Transfer to a baking tray and cook for 12-15 minutes, or until cooked through.
While the lamb cooks, thread the beef cubes onto the remaining 8 skewers and cook in the hot pan for 4-5 minutes on each side, or until done to your liking.
While the kebabs cook, make the pickled onions and hummus. (You can do this in advance.) Combine the vinegar and sugar in a small saucepan and place over a medium heat. Bring to a gentle simmer and once the sugar has dissolved, pour over the sliced onion. Leave to pickle for at least 15 minutes.
For the hummus, place all of the ingredients into a blender and blitz until completely smooth, adding more cold water if necessary.
To serve, spread the hummus over a plate and top with the koftas and beef kebabs. Sprinkle over the pickled onions, pine nuts, parsley and coriander.