The Best Vegan Kabob
Finally, a vegan meat kabob recipe that is indistinguishable from the Middle Eastern favorite! This recipe makes the best vegan kabob using only 4 simple ingredients and no egg replacer.
Ingredients
- 24 oz Impossible Burger or vegan ground meat
- 1 large white onion grated and strained
- ½ tbsp ground sumac
- 2 tsp salt
Instructions
- Finely grate a large white onion using either a cheese grater or food processor. Transfer the onion to a large mesh strainer, then use a spoon to press and drain out all the onion juice.
- Add the onion pulp, Impossible Burger meat, ½ tablespoon of ground sumac, and 2 teaspoons of salt to a large mixing bowl, then use your hands to knead and thoroughly mix the ingredients until well combined.
- Cover the mixing bowl or transfer the meat mixture into a large container with a lid, and let it chill overnight in the fridge (or at least 6 hours). This will help the Impossible meat hold together nicely without the use of eggs or egg replacers.
- Once the Impossible meat mixture has chilled overnight, take a ball of the meat and press it onto the middle of a flat metal skewer. Mold the meat evenly around the skewer and keep adding more until the whole skewer is covered in about a ½ inch thick of meat, leaving a few inches bare on the top and bottom of the skewer. Press your fingers onto the meat to make indentations about an inch apart across the kabob to help secure it onto the skewer. Repeat until all the meat is gone. (Yields about 8 skewers)
- Grill the kabob skewers on a preheated grill, turning them frequently (about every 30 seconds) to ensure the Impossible meat sticks to the skewer. Cook well until the meat is brown on the inside and slightly seared on the outside. (About 5 mins total on each side)
- Keep the kabobs warm by covering with flatbread, then serve immediately with rice and grilled vegetables. Garnish with extra sumac and lemon.
Notes
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