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TASTY TURKISH KEBABS
All hail this vegan BBQ mega star. We really miss proper kebabs but this kick-ass recipe will make you wonder what you ever saw in the original incarnation.
Bursting with flavour, easy to make and a sure-fire crowd pleaser. And everyone knows that hosting BBQs are all about showing off your superior grill skillz.
- 1 lemon
- 1 clove of garlic
- 1 tsp of sumac
- 1 tsp of Aleppo pepper flakes (substitute chilli flakes)
- 1 tsp of pomegranate molasses
- 4 tbsp of tahini
- 2 tbsp of water (tester to adjust)
- 250g firm tofu
- 1 yellow pepper
- 150g cherry tomatoes
- ¼ aubergine
- 1 tsp Olive oil
- Pinch cayenne pepper
- Pinch Zaatar
- Tofu press
- Kitchen roll
- A heavy weight (cookery books are ideal!)
- Food processor
- Mixing bowl
Press the tofu by placing in a tofu press or wrap it in kitchen paper and place under a heavy weight for 30 minutes. Cut into 9 cubes.
Peel and roughly chop the garlic. Juice and zest the lemon. Combine all the marinade ingredients in the food processor, blitz to a smooth paste and season to taste. Pour half the marinade into a mixing bowl and reserve the other half to drizzle over the kebabs. Place the tofu cubes in half of the marinade and leave for at least 30 minutes (or overnight if you can).
Chop the pepper into 2cm chunks, removing the seeds and pith. Chop the aubergine in to 2cm chunks. Place all vegetables in a bowl, add the oil, cayenne pepper and zaatar. Toss to mix well. Thread the tofu and veg chunks in whatever order you fancy onto the skewers.
Place a grill pan on a high heat and leave the pan for several minutes to allow it to become very hot. Place the pitta breads or flat breads on the grill and allow to cook for several minutes, turning once grill marks can be seen on the bread, set aside.
Place the vegetable skewers on to the grill pan and cook for 5-10 minutes, turning half way through.
Drizzle with leftover marinade garnish with fresh herbs and serve with salad. Serve with wholemeal pitta bread.