Vegetarian Adana Kebap
Savor the rich and smoky flavors of *Vegetarian Adana Kebap*, a vibrant twist on the classic Turkish dish traditionally known for its fiery spiced meat. This plant-based version substitutes tender chickpeas and nutty bulgur wheat to create a hearty, protein-packed blend seasoned with cumin, paprika, and red pepper flakes. Fresh parsley and aromatic garlic add bursts of freshness, while tomato paste enriches the dish with depth and color. Shaped onto skewers and pan-seared to golden perfection, these kebabs bring a crispy yet tender texture that’s irresistibly satisfying. Ready in under an hour, these kebabs make a delightful centerpiece for Mediterranean-inspired meals, served alongside warm pita, zesty salads, or creamy yogurt dip. Perfect for vegetarians and anyone seeking bold, authentic flavors in a meat-free format!
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Recipe Information
Ingredients
- 200 grams canned chickpeas, drained and rinsed
- 100 grams bulgur wheat
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 pieces wooden skewers, soaked in water
Instructions
Place the bulgur wheat in a bowl and cover with boiling water. Allow it to soak for 20 minutes, then drain any excess water and set aside.
In a food processor, combine the chickpeas, onion, red bell pepper, garlic, cumin, paprika, red pepper flakes, tomato paste, salt, and black pepper. Pulse until a coarse mixture forms.
Transfer the chickpea mixture to a large bowl. Add the soaked and drained bulgur, and chopped parsley. Mix everything well until all the ingredients are incorporated.
Divide the mixture into 6 equal portions. With wet hands, form each portion around a skewer, shaping into long kebabs.
Heat the olive oil in a large non-stick pan over medium heat. Once hot, add the skewered kebabs and cook for about 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.
Serve the Vegetarian Adana Kebabs hot, accompanied by pita bread, salad, or a side of yogurt dip.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 21.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1700 mg | 36% | |
*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.
