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Vegan Kebab Recipe
Perfect for times when your pantry is low in ingredients, and you just need something quick and simple. This kebab recipe creates succulent and soft kebabs (Shammi kebab-style) that are packed with protein and rich in flavour!
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Ingredients
- 2 sweet potatoes, medium, washed, cooked in the microwave or baked in the oven.
- 2 cups black beans, boiled (not too soft). If using canned, drain the water thoroughly
- 3 tsp olive oil, extra virgin
- 1/2 tsp salt, sea salt
- 1 tsp garlic powder
- 1 cup cilantro, fresh, washed and finely chopped
- 1 tbsp paprika
- 1 tsp garam masala
- 1 onion, small, finely chopped
- 1 lemon, fresh, juiced
Instructions
- Cook the sweet potato in the microwave oven (according to your microwave settings) until soft. You could also bake the potatoes in the oven.
- In a food processor, pulse the beans with 1 tsp oil.
- In a large bowl, add the bean mixture, scoop out the flesh of the sweet potatoes and combine with onions, spices, salt and cilantro. Use your hands to combine the ingredients well.
- Divide the mixture into 10 portions and form into round kebab patties. Place into the freezer for 20 minutes.
- In a large pan, heat 1 tsp oil over medium-high heat. Fry 5 kebabs and cook for few minutes a side or until heated through. The kebabs should have a golden coating. Repeat this step with the remaining five kebabs.
- Serve hot with freshly squeezed lemon juice. You can enjoy 'as is' or stuff them into pita pockets with your favourite fillings.
Notes
- The nutritional analysis is for the kebabs only.
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day!
- Avoid over-cooking the beans, otherwise, the kebabs won't bind.
- If using canned beans, make sure you drain them very well—otherwise, the vegan kebabs will not bind
- Choose small to medium sweet potatoes to ensure they all cook evenly.
- Make all the patties - before frying. Let them rest in the fridge - if you time. It will make it easier to handle them.
- Heat the oil well before frying.
- Be gentle when handling them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden colour.
- These are best served hot with a squeeze of fresh lemon juice.
- These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
Nutrition Information:
Calories: 183kcal (9%)Carbohydrates: 32g (11%)Protein: 8g (16%)Fat: 3g (5%)Saturated Fat: 1g (5%)Sodium: 266mg (11%)Potassium: 536mg (15%)Fiber: 9g (36%)Sugar: 4g (4%)Vitamin A: 8265IU (165%)Vitamin C: 15.2mg (18%)Calcium: 50mg (5%)Iron: 2.3mg (13%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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