Vegetarian Beef Kebab
Transform your cookouts with these flavorful and satisfying **Vegetarian Beef Kebabs**—a plant-based twist on the classic skewer recipe that’s sure to impress! Crafted with seasoned plant-based ground 'beef,' vibrant chunks of red and green bell peppers, red onion, and tender button mushrooms, these kebabs are loaded with smoky, spiced goodness thanks to a blend of cumin, smoked paprika, and coriander. Grilled to perfection in just 15 minutes, these skewers are perfect for vegetarians and meat-lovers alike. Serve them with warm pita bread, creamy hummus, or your favorite dipping sauce for an irresistible meal that’s packed with protein and vegetables. Whether you're hosting a BBQ or whipping up a quick weeknight dinner, this recipe is a must-try for anyone seeking a healthy, delicious alternative to traditional beef kebabs!
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Recipe Information
Ingredients
- 500 grams plant-based ground 'beef'
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 250 grams button mushrooms
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 tablespoons soy sauce
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during cooking.
Dice the red and green bell peppers into 1-inch pieces. Peel and cut the red onion into similar 1-inch pieces. Remove stems from mushrooms and slice in half if large.
In a large bowl, combine the plant-based ground 'beef' with minced garlic, ground cumin, smoked paprika, ground coriander, soy sauce, salt, and black pepper. Use your hands to mix until well combined.
Divide the mixture into 16 equal portions and shape each portion into a small elongated patty around each skewer, interspersed with bell pepper pieces, onion, and mushroom halves as you go.
Preheat a grill or grill pan over medium heat and brush it with olive oil.
Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the plant-based 'beef' is browned and vegetables are tender, basting every now and then with remaining olive oil.
Once cooked, remove from grill and garnish with chopped fresh parsley before serving.
Serve the vegetarian kebabs with pita bread, hummus, or your favorite dipping sauce.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 21.5 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3312 mg | 70% | |
*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.
