Choosing plant-based ground meat is a great way to cut down on saturated fat in your diet, and the innovative products on the market today go much further than just faux hamburgers. Take this grilled kabob recipe, which will have the vegetarians and carnivores in your home satisfied. As an added bonus, vegetarian ground “meat” tends to cling to skewers without sticking to grill grates, so this recipe is ideal for outdoor barbecues. Serve with chopped romaine and cherry tomatoes for a full meal. You can dress the salad with the tahini sauce, too.
Active time: 10 minutes Total time: 40 minutes
Ingredients Directions Soak the bamboo skewers in a pan of cold water for 30 minutes; this prevents them from burning on the grill. You can also use metal skewers, which won’t need to be soaked. Preheat a grill or grill pan over medium-high heat. In a medium bowl, whisk together the tahini, water, nutritional yeast, lemon juice, 1 teaspoon garlic and 1/4 teaspoon salt. Set aside. In a large bowl, mix the ground vegetarian burger, remaining garlic, cumin, cinnamon, parsley and pepper until combined. Divide the mixture into 8 portions. Shape the portions onto the skewers into flattened sausage shapes, squeezing the mixture to mold it onto the skewer and leaving the last 2 inches (5cm) of the skewers uncovered. Mist the kabobs with olive oil spray before grilling. Grill until the kabobs are browned on both sides and heated through, about 4 minutes per side. Serve with the tahini sauce. Serves: 4 | Serving Size: 2 skewers Nutrition (per serving): Calories: 312; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 588mg; Carbohydrates: 10, mg; Dietary Fiber: 4g; Sugar: 0g; Protein: 22gLebanese Impossible Burger Kabobs With Lemon Tahini Sauce
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