VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE
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.
Provided by J. Kenji López-Alt
Categories dinner, weekday, skewers and kebabs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- 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.
TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
Steps:
- Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
- Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
VEGAN KEBABS
Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They're healthy, full of fibre and one of your five-a-day
Provided by Liberty Mendez
Categories Dinner
Time 16m
Number Of Ingredients 9
Steps:
- Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.
- Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.
- Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.
Nutrition Facts : Calories 516 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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