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Description
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
Ingredients
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1medium red onion, halved lengthwise, then thinly sliced 1cup loosely packed fresh parsley leaves 1tablespoon ground sumac 20garlic cloves, peeled and ends trimmed 1cup vegan mayonnaise 1tablespoon fresh lemon juice 3tablespoons extra-virgin olive oil Large handful of minced fresh dill leaves Kosher salt and freshly ground black pepper 1pound vegan ground meat, such as Impossible or Beyond 1tablespoon minced fresh oregano leaves 3medium garlic cloves, minced 1 1/2teaspoons Urfa pepper, or 1 teaspoon ground ancho chile 1 1/2teaspoons ground sumac 1teaspoon kosher salt 1teaspoon ground cumin 1/2teaspoon ground coriander 1/2teaspoon freshly ground black pepper 1teaspoon neutral oil, such as grapeseed or canola 1cup cherry tomatoes, halved 1cup arugula Hot sauce, to taste Vegan Turkish bread or pita
Directions
Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.) Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature. Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.) Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs. Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate. Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.
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