Ingredients:

 

Kofta:

10-12 skewers (soaked, if wooden)

600g veggie ground 

1/4 cup bread crumbs

1 TBSP all purpose flour

1/2 TBSP olive oil

Flax egg (1 TBSP flax meal and 3 TBSP water whisked together)
1 medium red onion, grated

6 cloves garlic, finely grated or minced
2 TBSP fresh mint, finely chopped
2 TBSP fresh flatleaf parsley or cilantro, finely chopped
2.5 tsp ground cumin

2 tsp dried oregano

1 tsp cinnamon
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cardamom (optional but recommended!)

If you like it hot:
Dash cayenne (optional)
1/2 jalapeño, finely diced (optional)

Yogurt mint dip:
2 cups Greek style or plain vegan yogurt (ideally strained overnight)

4 cloves garlic, minced
2 TBSP fresh mint (or 1 TBSP dried)
1 TBSP dried oregano
1 TBSP lemon juice
1 TBSP olive oil
1/4 tsp salt

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Selection of the following to serve:

Yogurt mint dip

Fresh mint

Lemon wedges

Hummus

Chili sauce

Pita bread

Pickles

 

 

Prepare the kofta mixture:​

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1) If using wooden skewers, place in a shallow dish and cover with water to soak.

 

2) Mix all kofta mixture ingredients well with your hands, squeezing together so it softens. Cover and chill for at least 30 minutes.

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Prepare yogurt mint dip:

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3) Stir together all ingredients for the yogurt mint dip. Cover and chill until ready to serve.

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Bake kofta kebabs and serve:

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4) Preheat oven to 400°F/200°C. Scoop out a little over 1/4 cup of the mixture and shape into a kebab over a skewer by gently squeezing and rolling. It should be about 1.5 inches thick. Continue to do this with the remaining sections (it should produce about 10-12 kebabs).

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5) Distribute kebabs evenly over parchment paper lined cookie sheet. Bake for 13-15 minutes, then flip partway through and bake for another 13-15 minutes or until golden brown and crispy all over.

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6) Serve with your selection of toppings, assemble into pita wraps, or make it a Middle-Eastern feast with a side of this zesty tabbouleh!

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Makes 10-12 kebabs.