Vegetarian Kofta Kebabs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
7 kebabs
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Calories
135 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Vegetarian Kofta Kebabs Recipe
Description
This recipe uses Beyond Meat ground as a base, mixed with finely diced onion, fresh cilantro, bread crumbs, and a blend of cumin, paprika, cinnamon, salt, and pepper to create flavorful vegetarian kofta kebabs. The mixture is chilled to firm up before shaping into elongated oval forms. Egg is optional and can be replaced by a flax egg if needed for binding depending on the moisture content of the meat substitute.
Cooking takes place under a high grill or broiler, placed on a rack over a baking sheet to allow even heat circulation and fat drainage. Each side is grilled for about five minutes, developing a browned crust while keeping the interior tender and flavorful. Garnishing with fresh parsley and serving alongside tahini sauce and pita bread provide authentic accompaniments that enhance the aroma and taste.
This dish allows for substitutions with meats like turkey, lamb, or beef and can be adapted for gluten-free diets by using appropriate bread crumbs. The kebabs work well as a main course or part of a mezze platter.
Ingredients
- 1 pound Beyond Meat ground
- ½ onion diced
- ½ cup cilantro washed and finely chopped
- ¼ cup bread crumbs gluten-free or regular
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 egg optional
- tahini sauce optional, for serving
- pita bread optional, for serving
Instructions
- Combine ground Beyond Meat, diced onion, bread crumbs, and cilantro. Season the kofta kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg. Note that some brands of vegan "meat" are drier than others; in that case, you may use 1 flax egg to bind them.
- Transfer to the fridge to chill for 30 minutes.
- Using wet or well-oiled hands, shape the vegetarian kebabs into about 10 oval elongated shapes.
- Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebabs on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
- Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Notes
- Alternative meats such as turkey, lamb, or beef can substitute the Beyond Meat ground if preferred.
- Egg is optional and can be replaced with a flax egg for vegan versions or omitted if the mix holds well.
- Use gluten-free bread crumbs to make the recipe suitable for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7kebabs
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 135kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 521mg | 22% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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