Vegetarian Succulent Lamb Kebab
Indulge in the irresistible flavors of the Vegetarian Succulent Lamb Kebab, a plant-based twist on the classic Middle Eastern favorite. This recipe uses flavorful plant-based ground "lamb," perfectly seasoned with aromatic spices like cumin, coriander, and smoked paprika, balanced with fresh parsley and mint for a burst of herbaceous zest. Bound together with chickpea flour and enhanced with grated onion and garlic, these kebabs are grilled to perfection, delivering a golden-brown exterior with tender, juicy bites that are sure to impress. Prep in just 25 minutes and cook in 15, these easy-to-make skewers are ideal for transforming your next barbecue or dinner into a tantalizing vegetarian feast. Serve these mouthwatering kebabs with soft flatbreads, crisp salads, and a tangy yogurt or tahini sauce for a wholesome and satisfying meal packed with bold flavors. Perfect for vegetarians, flexitarians, and fans of innovative plant-based cuisine, this recipe is a must-try for anyone seeking a healthier twist on lamb kebabs.
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Recipe Information
Ingredients
- 400 grams Plant-based ground 'lamb' (e.g., Beyond Meat or similar mock meat)
- 2 tablespoons Chickpea flour
- 1 small, finely grated Onion
- 2 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh parsley
- 1 tablespoon, finely chopped Fresh mint
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 6 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
In a large mixing bowl, combine the plant-based ground 'lamb', chickpea flour, grated onion, minced garlic, parsley, mint, ground coriander, ground cumin, smoked paprika, salt, and black pepper.
Mix the ingredients thoroughly with your hands until well combined and the mixture starts to hold together.
Divide the mixture into 6 equal portions. Using damp hands, form each portion into a long, sausage-like shape around the skewers. Press firmly to ensure the mixture adheres to the skewer.
Refrigerate the kebabs for 15 minutes to help them firm up and hold their shape during cooking.
Preheat your grill or grill pan to medium-high heat. Lightly brush the kebabs with olive oil to prevent sticking.
Grill the kebabs on all sides, turning occasionally, for 10-15 minutes or until they are golden brown and heated through.
Serve hot with your favorite accompaniments such as flatbreads, salad, and a tangy yogurt or tahini sauce.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 378 mg | 8% | |
*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.
