Vegetarian Durum Kebab
Indulge in the vibrant flavors of a **Vegetarian Durum Kebab**, a healthy twist on a beloved street food classic. Packed with smoky, grilled zucchini, red bell pepper, eggplant, and portobello mushrooms, this recipe pairs perfectly seasoned veggies with creamy hummus, fresh mixed salad greens, and a zing of red onion, all wrapped in warm whole wheat flatbreads. Infused with the aromatic blend of garlic powder, smoked paprika, and cumin, this plant-based delight delivers on both taste and texture. Quick to prepare in just 40 minutes, it’s perfect for a wholesome lunch, dinner, or crowd-pleasing appetizer. Whether you're a seasoned vegetarian or just exploring meatless meals, these kebabs deliver big flavors in every bite!
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Recipe Information
Ingredients
- 4 whole wheat flatbreads
- 1 zucchini
- 1 red bell pepper
- 1 eggplant
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup hummus
- 2 cups mixed salad greens
- 0.5 cup, thinly sliced red onion
- 1 lemon
Instructions
Start by preparing the vegetables. Wash the zucchini, red bell pepper, eggplant, and portobello mushrooms. Cut the zucchini and eggplant into thin slices, the red bell pepper into strips, and remove the stems from the mushrooms.
In a large bowl, mix the olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper. Add the sliced vegetables to the bowl and toss well to coat them evenly with the seasoning.
Heat a grill or a grill pan over medium heat.
Grill the vegetables in batches, ensuring not to overcrowd the grill. Cook each side for about 3-4 minutes, until the vegetables are tender and have nice grill marks.
While the vegetables are grilling, slice the lemon in half and squeeze its juice over the grilled vegetables for added flavor.
Warm the whole wheat flatbreads on the grill for about 30 seconds on each side or until they are soft and pliable.
To assemble the durum kebabs, spread a generous layer of hummus onto each flatbread.
Place a quarter of the grilled vegetables in the center, followed by a handful of mixed salad greens and a few slices of red onion.
Carefully roll each flatbread into a tight wrap, folding in the sides as you go to encase the fillings.
Serve the Vegetarian Durum Kebabs immediately, while the flatbreads and vegetables are warm.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 34.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3348 mg | 71% | |
*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.
