Vegged Out Kabob on a Cinnamon Stick
Ingredients
Ingredients for kabobs:
- 1 cup dry green/mini brown lentils
- 1 large onion
- 2 large cloves garlic
- 1/2 cup toasted pine nuts
- 1/4 cup toasted pumpkin seeds
- 1 cup parsley
- 3 cups fresh challah crumbs
- 2 eggs
- 2 tsp. harissa Find recipe for homemade harissa on afooda.com.
- 1/2 tsp. cumin
- 1/4 tsp. allspice
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. black pepper
- 1 tsp. salt
- 12 cinnamon sticks
- 3 tbs. olive oil
Ingredients for tehina yogurt tzatziki:
- 1/3 cup raw tehina
- 1/3 cup plain yogurt
- 1 1/2 tbs. lemon juice (half a lemon)
- 1/2 cup parsley
- 1/4 tsp. salt
Instructions
Instructions for kabobs:
- Cook lentils for 25-30 minutes until soft.
- Finely chop onion and cook in olive oil until clear and soft. Finely chop parsley and garlic.
- In a large bowl, combine cooked lentils, parsley, garlic, toasted pine nuts and pumpkin seeds.
- Blend ingredients lightly into a chunky mixture using a hand blender.
- Add harissa, challah crumbs, cumin, all spice, cinnamon, cardamom, black pepper and salt and mix well.
- Add two eggs and create a unified mixture.
- Use the mixture to create kabobs and put them on the cinnamon sticks (one kabob on each stick).
- Place the kabobs onto a baking sheet lined with parchment paper and olive oil spray.
- Drizzle kabobs evenly and generously with olive oil.
- Bake in a 385°F preheated oven for 25-30 minutes until golden and firm.
Instructions for tehina-yogurt tzatziki:
- Combine raw tehina with yogurt and fresh lemon juice.
- Add water one tablespoon at a time and stir into smooth consistency.
- Add chopped parsley and salt and mix well.
- Serve kabobs with tehina-yogurt tzatziki, chopped parsley and lemon zest.
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