KOFTA KABOBS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
CHEF JOHN'S KOFTA KEBABS
I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.
Provided by Chef John
Categories BBQ & Grilled Beef Skewers and Kabobs
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
- Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
- Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
- Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
- Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
- Meanwhile, preheat a charcoal grill until coals are very hot.
- Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg
IMPOSSIBLE™ KOFTA & VEGGIE KEBABS RECIPE BY TASTY
Here's what you need: Impossible™ Burger, kosher salt, freshly ground black pepper, ground cumin, paprika, chili powder, dried mint, dried oregano, small yellow onion, medium yellow bell pepper, medium bell pepper, medium zucchinis, olive oil, garlic, lemons, kosher salt, full fat greek yogurt, mayonnaise, pita bread rounds, arugula, fresh flat-leaf parsley, fresh mint leaf, cherry tomato, cucumber, red onion, lemon juice, skewers
Provided by Impossible™ Foods
Categories Lunch
Yield 4 servings
Number Of Ingredients 27
Steps:
- In a medium bowl, combine the Impossible™ Burger, salt, black pepper, cumin, paprika, chili powder, mint, oregano, and onion.
- Cut the yellow and red peppers into ¾-inch pieces and the zucchini in half lengthwise, then into ¾-inch-thick moons.
- Assemble the skewers: Thread 3 pieces of bell pepper and zucchini onto a skewer, leaving about 1½ inches of space at the base. Mold 2 tablespoons of the Impossible™ Burger mixture around the skewer about 1½ inches above the vegetables. Add 3 more pieces of vegetable, another portion of beef, and 3 more vegetables. Repeat to build the remaining kebabs (8 total). Place the kebabs on a plate and refrigerate for 1 hour.
- Make the garlic sauce: In a food processor, combine the garlic, lemon juice, and salt. Pulse 5 times, until the garlic is minced. Add the yogurt and mayonnaise, and process until smooth. Refrigerate until ready to use.
- Preheat the grill to 350°F (180°C).
- Drizzle 3 tablespoons of olive oil all over the kebabs. Season the vegetables with salt.
- Place the kebabs on the grill and cook for 5 minutes on each side, or until the "meat" is cooked through and the vegetables are tender. Remove from the grill.
- Meanwhile, brush the remaining 2 tablespoons of olive oil over the pita bread. Grill for 45-60 seconds per side, or until lightly toasted. Remove from the grill and let cool slightly, then cut into triangles.
- To serve, divide the arugula, parsley, mint, tomatoes, cucumber, and pickled red onions among 4 plates. Drizzle with the lemon juice. Place 2 kebabs on each plate and serve immediately with the garlic sauce and grilled pita bread alongside.
- Enjoy!
VEGETARIAN KOFTA PITAS
Meat-free Middle Eastern pitas, for a savory, easy meal.
Provided by RyanC Miami
Categories Vegetarian Sandwiches
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
- Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 42.3 g, Fat 33 g, Fiber 5.1 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 973.1 mg, Sugar 3.6 g
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BEYOND MEAT KOFTA AND VEGETABLE KEBABS WITH LEMON …
From weightwatchers.com
Cuisine Middle EasternCategory Dinner,LunchServings 4Total Time 45 mins
- In a medium bowl, toss together tomatoes, zucchini, yellow squash, bell pepper, oil, and ¼ tsp each salt and pepper. Cut onion in half lengthwise; cut one onion half into wedges (set remaining onion half aside). Add onion wedges to vegetable mixture and toss to coat. Alternately thread a few onion pieces, 2 yellow squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each of 8 (8- to 10-inch skewers).
- Coat a large grill pan with cooking spray. Heat grill pan over high heat for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill 4 to 5 minutes on each side. Remove from pan and keep warm.
- While vegetables cook, in same bowl, grate remaining onion half on the large holes of a box grater. Add Beyond Beef®, cilantro, 1 tsp cumin, and ⅜ tsp each salt and pepper and mix well. Divide mixture into 4 equal portions and mold each into a 6-inch-long elongated oval patty around a skewer. Add to grill pan and grill until cooked through and lightly charred, 4 to 5 minutes per side (slide a thin metal spatula under kebabs to release them from pan for turning).
- In a small bowl, combine yogurt, lemon juice, garlic, remaining ¼ tsp cumin, and remaining ⅛ tsp each salt and pepper. Serve sauce with kebabs.
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- Add the lentils and black beans to a bowl, and mash with a potato masher (it doesn't matter if some small lumps remain). Add the remaining ingredients (except the spray oil), including a generous pinch of salt and pepper, and mix thoroughly to combine.
- With clean hands, form the mixture into egg shapes (or balls, or burgers) - I made 12 in total. Place on a greased baking tray, and spray lightly with oil.
- Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, until browned and crispy. There are lots of serving suggestions within the blog post.
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