Vegetarian Adana Kebab
Experience the vibrant flavors of the Middle East with this irresistible Vegetarian Adana Kebab recipe! Crafted from protein-packed chickpeas, hearty fine bulgur, and an aromatic blend of fresh herbs and spices like cumin, paprika, and mint, this plant-based twist on the classic Turkish dish delivers on both flavor and texture. The mixture is shaped into kebabs and grilled to perfection, creating a smoky, charred exterior while remaining tender inside. Ready in just 40 minutes, this recipe is a breeze to prepare, making it the perfect choice for a quick yet satisfying meal. Serve these kebabs nestled in warm pita bread and topped with a sprinkle of fresh parsley for a wholesome, meat-free delight that’s bursting with bold Mediterranean essence. Perfect for vegetarians and curious food lovers alike, this dish doubles as a crowd-pleaser at summer cookouts or a weeknight dinner with flair!
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Recipe Information
Ingredients
- 1 can (15 oz), drained and rinsed Chickpeas
- 1 cup Fine bulgur
- 1.5 cups Boiling water
- 1 small, finely chopped Red onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh mint
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Tomato paste
- 4 pieces Pita bread
Instructions
Combine the fine bulgur and boiling water in a bowl. Cover and let it sit for 15 minutes until the bulgur is softened.
In a food processor, add the drained chickpeas, softened bulgur, chopped red onion, minced garlic, cumin, paprika, black pepper, salt, chopped parsley, and mint.
Pulse the mixture until everything is well combined but still has some texture.
Add olive oil, lemon juice, red pepper flakes, and tomato paste to the food processor, and blend until you have a smooth, moldable mixture.
Divide the mixture into eight equal portions. Shape each portion into a long, flattened kebab around a wooden or metal skewer.
Preheat a grill or a grill pan over medium-high heat and lightly oil the grates or pan.
Grill the vegetarian kebabs for about 3-4 minutes on each side until nicely charred and heated through.
Serve the vegetarian Adana kebabs with warm pita bread, and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 7.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
