Go Back
Veggie Kabobs

Vegged Out Kabob on a Cinnamon Stick

Print Recipe Share on Facebook
Cook Time 50 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Middle Eastern
Servings 12 individual kabob sticks

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.