Photo of Grilled vegetarian kofta and vegetable kebabs by WW

Grilled vegetarian kofta and vegetable kebabs

9
8
8
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Thanks to plant-based “ground beef,” you can flavor and shape your own plant-based burgers, meatballs, and patties to your liking. We use grated onion, ground cumin, and cilantro to create kofta-inspired vegan kebabs. The accompanying vegetables make this a meal, along with a savory sauce that brings everything together. You can cook these in a grill pan or on an outdoor grill over medium-high heat.

Ingredients

Cooking spray

5 spray(s)

Fresh cherry tomato(es)

16 medium

Uncooked zucchini

2 small, each cut into 8 (½-inch) slices

Yellow summer squash

2 small, each cut into 8 (½-inch) slices

Orange bell pepper

1 medium, cut into 16 pieces

Extra virgin olive oil

1 Tbsp

Kosher salt

¾ tsp, divided, plus 1/8 tsp

Black pepper

¾ tsp, divided, plus 1/8 tsp

Uncooked red onion(s)

1 large

Beyond Meat® Beyond Beef® plant-based ground beef

1 pound(s)

Cilantro

½ cup(s), chopped leaves and stems

Ground cumin

1¼ tsp, divided

Plain fat free Greek yogurt

½ cup(s)

Fresh lemon juice

1 Tbsp

Garlic clove

1 clove(s), grated

Table salt

tsp

Black pepper

tsp

Instructions

  1. In medium bowl, toss tomatoes, zucchini, squash, bell pepper, oil, and 1⁄4 tsp each salt and black pepper. Halve onion lengthwise and cut 1 half into wedges. (Set aside remaining half.) Add onion wedges to vegetables and toss to coat. Using 8 (8- to 10-inch) skewers, alternately thread a few pieces of onion, 2 squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each skewer.
  2. Coat large grill pan with nonstick spray and heat over high for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill for 4 to 5 minutes on each side. Remove kebabs from pan and keep warm.
  3. Meanwhile, into same bowl, grate remaining onion half using large holes of box grater. Add plant protein, cilantro, 1 tsp cumin, and 1⁄2 tsp each salt and black pepper and mix well. Divide mixture into 4 equal portions. Mold each portion into 6-inch-long oval shape. Thread kofta onto 4 skewers. Grill until kofta are cooked through and lightly charred, 4 to 5 minutes per side.
  4. In small bowl, combine yogurt, lemon juice, garlic, and remaining 1⁄4 tsp cumin, 1⁄8 tsp salt, and 1⁄8 tsp pepper. Serve sauce with kebabs.
  5. Serving size: 1 kofta kebab, 2 vegetable kebabs, and 2 tbsp sauce