5 from 72 votes
Vegetarian Kofta Kebabs Recipe
Vegetarian Kofta Kebabs combine seasoned Beyond Meat ground with diced onion, cilantro, and bread crumbs to form spiced oval patties. The mix holds together with or without egg, depending on moisture. Grilling in the oven’s high broiler setting creates a browned exterior while maintaining a juicy interior. Served with tahini sauce and pita bread, these kebabs offer a meat-free option packed with Middle Eastern flavors and a satisfying texture.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
7
kebabs
Calories:
135 kcal
Course:
Dinner
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 7 kebabs
Amount Per Serving
Calories 135
% 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.